One of Australia’s finest cookery contributions – shell-on prawns cook quickly and stay super succulent on the barbecue. This simple but delicious recipe from the experts over at Maldon Salt is perfect for the British summer and best served with a glass of quality white wine.
Serves: 4 people
Prep time: 10 minutes
Cook time: 10 minutes
8 large tiger prawns, shells on
200g unsalted butter, softened
A thumb sized piece of ginger, grated
2 garlic cloves, crushed
A large handful of coriander (stalks and leaves) chopped
1 lime, zested
1 tsp Maldon Salt
1 red chilli, deseeded and finely diced
1 lime, cut into wedges, to serve
Coriander leaves, to garnish
1. In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon salt. Mix this until you have a smooth and vibrantly green butter.
2. Heat up the barbecue or alternatively you can use a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells. Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char.
3. Remove the lime wedges and squeeze them over the prawns. Sprinkle over the finely diced chilli and coriander leaves and the prawns are ready to serve.