Chargrilled Prawns in Chilli Garlic Butter

About

Prep Time:
30 minutes

cook time:
5 minutes

serves:
8

Char-grilled and basted in chilli garlic butter — the seafood side of surf and turf that brings the sizzle to the table.

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ingredients:

• 800g–1kg green king prawns (peeled and preppared)

• 100g butter, softened

• 4 garlic cloves, finely grated

• 1 long red chilli, finely diced (or a pinch of dried chilli flakes)

• Zest of 1 lemon, plus lemon cheeks to serve

• Small handful parsley, chopped

• Olive oil, for the grill

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Preparation:

1. Combine the softened butter with garlic, chilli, lemon zest and parsley to make a compound butter.

2. Brush prawns or bug tails with olive oil and season with salt. Chargrill flesh-side down for 2–3 minutes until just charred, then flip.

3. Brush generously with the chilli garlic butter and cook a further 1–2 minutes until melted and sizzling.

4. Pile onto a warm plate, spoon over any remaining butter from the pan, scatter with extra parsley and serve with lemon cheeks.