Prawns

King prawns with coriander and chilli butter

Name: King prawns with coriander and chilli butter
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 500.00g unsalted butter, softened; 2 garlic cloves; 2 small red chillies, roughly chopped; 4 anchovy fillets in oil, drained; ½ tsp white pepper; Finely grated zest and juice of 1 lime, plus lime wedges to serve; 1.2kg green king prawns, heads removed, deveined, butterflied; Micro coriander to serve (optional)

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King prawns with coriander and chilli butter

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by Shannon Bennett

Chef

Apr 02, 2017

A handful of ingredients and a touch of the Shannon Bennett magic make this one quick and easy dish the family is unlikely to forget.

250g unsalted butter, softened
250g unsalted butter, softened
2 garlic cloves
2 small red chillies, roughly chopped
4 anchovy fillets in oil, drained
½ tsp white pepper
Finely grated zest and juice of 1 lime, plus lime wedges to serve
1.2kg green king prawns, heads removed, deveined, butterflied
Micro coriander to serve (optional)

Method

1.

Preheat oven to 250°C. Grease and line two baking trays. Place butter, coriander, garlic, chillies, anchovies, pepper, lime zest and juice in a food processor and whiz until smooth and combined. Lay prawns flesh-side up on prepared trays and top with butter mixture. Roast for 8 minutes or until prawns are cooked through and butter mixture has melted.
2.

Place prawns on serving platter, scatter over micro coriander and drizzle remaining melted butter. Serve with lime wedges.