Chilli and Garlic Prawns

, from Issue #75, page 99. November, 2017
Photography Olivia Galletly.
    Chilli and Garlic Prawns

    A simple and delicious way to feed a crowd. Serve with crusty bread and a fresh salad. The flavoured butter can be made in advance – refrigerate until you are ready to use.

    Serves: 4

    INGREDIENTS

    400 grams raw prawn cutlets
    50 grams butter, softened
    1 clove of garlic, crushed
    1 red chilli, chopped
    1 lime, zest and juice
    ¼ cup coriander, leaves and stalks roughly chopped

    METHOD

    Heat a barbecue or a grill pan to a medium-high heat.

    Thread 3–4 prawns on to metal or bamboo skewers (soak bamboo skewers in water for several hours to avoid burning).

    Combine all the remaining ingredients and melt in the microwave. Brush over the prawns and grill for 2–3 minutes on each side or until pink.

    Serve the prawns with the remaining warm butter and lime wedges. Serves 4.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.