Prawns Entrees

Butterflied prawns with chilli and coriander

Name: Butterflied prawns with chilli and coriander
Ingredients: 24 extra-large green prawns; 1/4 cup (60ml) coconut oil, melted; 1 long red chilli, finely chopped; 2 garlic cloves, crushed; 1 tbs grated ginger; Zest and juice of 1/2 lemon, plus extra wedges to serve; 1 bunch coriander, leaves finely chopped, plus extra leaves to serve

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Apr 26, 2001

Update the Aussie classic prawns on the barbie, with a marinade of coconut oil, chilli, garlic and ginger.

24 extra-large green prawns
1/4 cup (60ml) coconut oil, melted
1 long red chilli, finely chopped
2 garlic cloves, crushed
1 tbs grated ginger
Zest and juice of 1/2 lemon, plus extra wedges to serve
1 bunch coriander, leaves finely chopped, plus extra leaves to serve

Method

1.

Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
2.

Combine the coconut oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl.
3.

Add the prawns and toss to coat well. Cover and chill for 2-3 hours to marinate.
4.

Preheat oven grill to high. Place the prawns, shell-side down, on a baking tray and cook for 8 minutes or until slightly golden and just cooked (take care not to overcook).
5.

Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges