Grilled butterflied prawns recipe

GRILLED BUTTERFLIED PRAWNS

• 8 Spencer Gulf king prawns U6 (extra-extra large)
• 250g butter, room temperature
• 2 large red chillies, not too hot, finely chopped
• 250ml honey
• Salt & pepper
• To serve: finely chopped parsley, lemon wedges

SALAD

• 1 orange, segmented
• Handful micro greens
• 1/4 red onion, sliced
• Lemon juice
• Olive oil

SALAD

1. Gently combine the orange segments, micro greens and onion slices in a bowl.
2. For the dressing, mix 3 parts olive oil with 1 part lemon juice.
3. Dress the salad when ready to serve.

CHILLI BUTTER

1. In a mixing bowl, combine room-temperature butter with 1 finely chopped chilli and a pinch of salt and pepper.
2. Mix well.

CHILLI HONEY

1. In a saucepan, combine the honey with 1 finely chopped chilli.
2. Heat over low heat until the honey starts to bubble around the outside. Remove from heat.
3. Set aside to cool, once honey is cold, strain out the chilli.

KING PRAWNS

1. Preheat the oven to 180°C.
2. To butterfly the prawns, place prawns on their back and hold steady.
3. Starting from the head, slowly cut with a serrated knife - don't cut the whole way through.
4. Gently press open.
5. Place butterflied prawns on a hot grill, meat side down.
6. Cook through to 70% (you'll finish them in the oven).
7. Turn prawns over and place in a frypan.
8. Add in the chilli butter.
9. Put frypan in the preheated oven for 4 minutes until prawns cooked through.
10. Arrange the dressed salad on plates.
11. Add the prawns and pan juices.
12. Drizzle with chilli honey and finish with chopped parsley and lemon.

You can find more recipes in the Dec-Jan (40.6) issue of Club Marine Magazine.