"Cooked on the barbecue or griddle, these are quick and easy to prepare,
and a wonderful way to enjoy prawns and get stuck in."
Prawns with chilli, ginger & garlic butter
5
- ★★
- ★★
- ★★
- ★★
- ★★
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- Recipe Card
Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 100 gram unsalted butter, chopped and softened
- 2 cloves of garlic, peeled and grated
- 1 cm fresh ginger, peeled and grated
- 1/2 red bird’s eye chilli, finely chopped
- 1/2 teaspoon flaked sea salt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp sunflower oil
- 16 large raw prawns, deveined with shells on
- Grind of black pepper
- 1 lemon, cut into wedges
Method
Step 1
Place the butter, garlic, ginger, chilli and salt in a small saucepan over medium heat until the butter has melted and is bubbling. Remove the pan from the heat and stir in a tablespoon of chopped parsley.
Step 2
Heat a barbecue or griddle pan and using a silicone brush, brush the grill rack or pan with the sunflower oil.
Step 3
Thread the prawns onto 16 metal skewers from the tail, so the heads are at the top of the skewer. Place each prawn skewer on the heat and cook for 3 minutes on each side, until they are pink and you can see some charring. Brush the prawns while cooking with your flavoured butter. If they are really large prawns, you can cook them for a little longer, but it’s better to undercook fresh prawns, as the residual heat will finish the process, than to overcook them, making them hard and dry.
Step 4
Place the cooked prawn skewers onto a platter, and pour over the remaining flavoured butter. Top with parsley, a pinch of salt and a grind of black pepper.
Step 5
Serve with the lemon wedges. These are delicious peeled and dipped in aioli. Have a finger bowl and lots of kitchen paper available.