Tiger prawns with coriander lime chilli butter

Réalisation

1. 01
   Étape 1Make the herb butter

   In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped.

   pimentailbasilic thaïgraines de coriandreoignon vertcitron vertgraines de coriandresel
2. 02
   Étape 2Combine with butter

   Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside.

   beurre
3. 03
   Étape 3Prepare the prawns

   Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back.

   gambas
4. 04
   Étape 4Char the prawns

   Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat.

   gambas
5. 05
   Étape 5Finish in butter25s

   In a tray on the BBQ, melt some of the butter. Once melted, cook the prawns flesh side down for 20-30s to finish them.

   beurregambas
6. 06
   Étape 6Serve the prawns

   Serve the prawns on a platter, covered in the butter, with fresh coriander and lime.

   graines de coriandrecitron vertbeurregambas