BBQ BUTTERFLIED PRAWNS
-
INGREDIENTS
- 12 large prawns, deveined and butterflied
- 3 cloves garlic
- 1 red chili, finely chopped (adjust to taste)
- 1/2 cup fresh coriander chopped, save some to garnish at end
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- Lemon wedges, for serving
-
METHOD
1. Prepare the Prawns:
- Rinse the prawns under cold water and pat them dry with paper towels.
- Using a sharp knife, butterfly the prawns by cutting them along the back, stopping just before the tail. This allows the prawns to open up like a fan.
2. Make the Marinade:
- In a bowl, combine crushed garlic, chopped red chili, fresh coriander, lemon zest, lemon juice, olive oil, salt, and black pepper. Mix well to create the marinade.
3. Marinate the Prawns:
- Place the butterflied prawns in a shallow dish.
- Pour the marinade over the prawns, ensuring each one is coated evenly. Use your hands or a brush to make sure the marinade gets into the slits of the prawns.
- Cover the dish and let the prawns marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
4. BBQ Cooking:
- Preheat the BBQ or grill to medium-high heat.
- Remove the prawns from the refrigerator and let them come to room temperature.
- Place the prawns on the BBQ and cook for 2-3 minutes on each side or until they are opaque and have nice grill marks with the char BBQ goodness.
5. Serve:
- Transfer the grilled prawns to a beautiful serving platter.
- Garnish with additional chopped coriander if desired and serve with lemon wedges on the side.
SHOP OUR BESTSELLERS
-
The Bali Love Club Travel Guide + $620 of Free Bonuses!
Regular price $79.00Regular priceUnit price per -
Sold out
Incense - Electric Dreams
Regular price $42.00Regular priceUnit price perSold out -
Sold out
Mimi Shirt – Blue
Regular price $240.00Regular priceUnit price perSold out -
Sold out
Paloma Sarong – Blue
Regular price $220.00Regular priceUnit price perSold out