Barbecued Prawns With Chilli, Lime & Coriander Butter
This grilled tiger prawn recipe is a flavorful delight, combining zesty garlic, fresh coriander, spicy red chili, and tangy lime to create a mouthwatering buttery coating. The prawns are cooked on the barbecue until perfectly pink and juicy, then slathered in the herb-infused butter for a burst of aromatic goodness. Serve with lime wedges for a touch of brightness that perfectly complements the rich, succulent prawns.
— Constant Cookbook
Ingredients
- 1kg large raw tiger prawns , heads removed, but unpeeled
- 1 large garlic clove
- 1 small bunch coriander , roughly chopped
- 1 red chilli , deseeded and chopped
- juice 1 lime , plus wedges to serve
- 200g butter , softened
Instructions
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 571 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 2 milligram of sodium
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