Butterflied Skull Island Prawns in Garlic Butter, Chilli and Chives
- Serves:
- 1-2
- Prep Time:
- 10 mins
- Cook Time:
- 10 mins
- Share
Ingredients
3/6 extra large prawns (depending on whether it’s for a starter or main)
1 tub of garlic butter
A good pinch of chilli flakes
A small bunch of fresh chives, finely chopped
A few limes, cut into wedges
A little freshly chopped parsley/dill to finish
1 tub of garlic butter
A good pinch of chilli flakes
A small bunch of fresh chives, finely chopped
A few limes, cut into wedges
A little freshly chopped parsley/dill to finish
Method
Start with each prawn laid out on a good solid chopping board and firmly twist off the head. Then take a super sharp knife and cut through from the belly to just reach the outer shell (you can cut clean through the shell if you prefer but I think they're a bit easier to eat this way). Clean, devein, rinse in cold water and set aside on kitchen paper
Then open out the prawns and lay in a wide bottomed ovenproof dish. Use a teaspoon to spoon out the garlic butter and dot all around the dish and on top of the prawns. Sprinkle with the chilli flakes and chives and season with a pinch of sea salt and black pepper
Finally give everything a good drizzle of extra virgin olive oil, pop in a hottish oven (170ish) and cook for 8-10 mins, until the butter's sizzling and the prawns are nice and pink and opaque all over. Transfer to individual plates and serve with plenty of fresh bread
Featured products
Garlic Butter
£3.75
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Sian Hughes