This method of cooking the prawns protects the flesh ensuring it doesn’t dry out. The fresher the prawns, the easier it will be to remove the flesh from the shell once cooked.
- 500gms Green King Prawns
- 1 clove of garlic, grated or finely chopped (or teaspoon of minced)
- 1 small chilli, seeded and finely chopped.
- Handful of continental parsley, roughly chopped (flat leaf)
- 50gms of butter, room temp or almost melted
- ¼ cup of good olive oil
- Splash of white wine
- Sea Salt
- Some crusty bread to eat it with
What You'll Need
- Mixing bowl
- kitchen scissors
- sharp small knife
Heat the BBQ or grill to a medium to high heat.
Place the butter, garlic and chilli in a bowl and mix well (if butter is still a little hard give it a couple of seconds in the microwave). whilst stirring the butter, drizzle in the olive oil and then the wine to combine. Add a good pinch of sea salt.
To prepare the prawns, cut off the legs with the scissors (not essential) then stick one side of the scissors into the underneath of the tail and start cutting up through the tail, belly and all the way though the underneath head. With the small knife, cut through the meat all the way down to the shell (without cutting through the shell). Butterfly the prawn open and remove the vein, otherwise known as the poo shoot! If you don't like the “brains” you can rinse them out but highly suggest you giving them a go.
Once you have prepared all the prawns, simply spread a nice amount of the flavoured butter into the belly of each prawn.
Cook the prawns on the BBQ for 4-5 minutes then if the prawns aren’t completely cooked through (the top of the flesh is still translucent), then turn the BBQ up to high and flip the prawns over for 30 seconds. remove from heat and let rest for 2-3minutes.
To serve, drizzle a little extra olive oil, sprinkle some sea salt and parsley and a side of some crusty bread!
© Tim Elwin 2014