Butterflying the prawns does take a little time but it means the cooked meat is very easy to remove from the shells when eating.
Serves: 4
INGREDIENTS
¼ cup each fresh parsley and coriander, finely chopped together
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded, finely chopped
finely grated zest
2 large limes
2 tablespoons lime juice
½ cup olive oil
sea salt and ground pepper
20 large, shell-on raw prawns, butterflied (see Cook’s note)
lime wedges, to serve
METHOD
Preheat the oven to 220°C fan bake.
Place the herbs and all the remaining ingredients, except the prawns, together in a bowl.
Season generously with salt and pepper.
Arrange the prawns, cut side up, on a baking tray and spoon over the herb mixture.
Roast for about 4-5 minutes until the flesh is just cooked through.
Pile up on a platter and serve with lime wedges for squeezing over before eating.
Cook’s note: To butterfly prawns, take kitchen scissors and, holding the prawn with its legs facing the bench, snip through the shell from the head to the tail. Place on the bench then use a sharp knife to cut through the flesh but don’t cut it totally in half. Open it out like a book so it lies flat and pull out the intestine track that runs through the centre.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.