Grilled Prawns

06 Main Seafood - Grilled Prawns

Preparing the prawns

1. Remove the heads by twisting and pulling them away from the body.

2. Butterfly and clean the prawns.  Using a kitchen scissors, cut from top of the shell starting from the front all the way to the tail. The cut should go through middle of the flesh but without cutting through the bottom portion.  Remove the vein along the top.

3. Once all the prawns are cleaned, marinate and place the prawns butterflied flesh side down on a tray until ready to cook.

Preparing the lemon butter marinade

4. Melt butter in a saucepan then add garlic and braise for 30sec.  Then add cream and sauce and cook for a few minutes while whisking all the time.  

5. Remove from the heat and mix the lemon juice and parsley.

Cooking the prawns

6. Heat 2 tablespoon olive oil and 3 tablespoons butter in a frying pan on high heat.

7. Place a few butterflied marinated prawn flesh side down and allow to cook for about 1min or until the shell will start to turn pink.

8. Turn the prawns over and cook until the shell is golden brown.

9. Place the cooked prawns in a flat oven dish.

10. Add more olive oil and butter as needed to cook all the prawns.

11. NB: You may need to wipe away burnt spices in the pan after batch using a paper towel to avoid discoloring the prawns.

12. Add more butter to the pan for the last round - enough to be able to spoon over the prawns in the oven dish, Spoon some of the butter over each prawn.

13. Prawns can be prepared and fried per above method an hour before servicing.

14. When ready to serve, heat the oven to about 190°C (top/bottom) then place the prawns in the oven to heat thru for about 10mins then serve.

15. Optionally spoon Lemon butter sauce over prawns after removing from the oven or serve the sauce separately.

16. Serve the prawns with chips or spicy rice - see recipe under 06 Main Veg.