Tiger prawns with coriander lime chilli butter

Method

1. 01
   Step 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.

   Chili pepperGarlicThai basilCoriander seedsScallionLimeCoriander seedsSalt
2. 02
   Step 2Combine with butter

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

   Butter
3. 03
   Step 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.

   Prawns
4. 04
   Step 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.

   Prawns
5. 05
   Step 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.

   ButterPrawns
6. 06
   Step 6Serve the prawns

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

   Coriander seedsLimeButterPrawns