Phenomenal to look at and even better to taste, this gorgeous prawn, garlic and birds eye chilli recipe is a masterpiece at any dinner table or summer party.
Serves 4
Preparation time: 10 minutes
Cooking time: 7 minutes
Ingredients:
Butter:
- 75g butter, softened
- 1 Wicked Hots Cayenne Chilli, finely chopped
- 2 cloves garlic, crushed
- ½ teaspoon finely grated lemon zest
- 1 tablespoon chopped parsley
- 800g butterflied prawns
- Chopped parsley and lemon wedges and to serve
To serve:
- Toasted sesame seeds
- 2 Wicked Hots Birds Eye Chillies, thinly sliced
Method:
- Combine the butter, cayenne, garlic, lemon zest and parsley in a small bowl. Spread some of the butter over the butterflied surface of each prawn. Place in a single layer onto a shallow baking tray, shell side down.
- Preheat the oven grill to high. Grill prawns for 6-7 minutes until golden and just cooked through. Take care not to overcook.
- Garnish with chopped parsley and serve with lemon wedges.