Tiger prawns with coriander lime chilli butter

Procedimento

1. 01
   Passaggio 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.

   peperoncinoagliobasilico thailandesesemi di coriandolocipollottolimesemi di coriandolosale
2. 02
   Passaggio 2Combine with butter

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

   burro
3. 03
   Passaggio 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.

   gamberoni
4. 04
   Passaggio 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.

   gamberoni
5. 05
   Passaggio 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.

   burrogamberoni
6. 06
   Passaggio 6Serve the prawns

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

   semi di coriandololimeburrogamberoni