Butterflied Skull Island Prawns in Garlic Butter, Chilli and Chives
Recipe by Sian Hughes from her Instagram profile @recipebreakout
This version of the removes the heads which have incredible flavour, so if you would like to see that recipe click here.
What you need: 3/6 extra large prawns (depending on whether it’s for a starter or main), I tub of garlic butter, a good pinch of chilli flakes, a small bunch of fresh chives, finely chopped, a few limes, cut into wedges and a little freshly chopped parsley/dill to finish
🐟 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
Recipe by Sian Hughes from her Instagram profile @recipebreakout
This version of the removes the heads which have incredible flavour, so if you would like to see that recipe click here.
What you need: 3/6 extra large prawns (depending on whether it’s for a starter or main), I tub of garlic butter, a good pinch of chilli flakes, a small bunch of fresh chives, finely chopped, a few limes, cut into wedges and a little freshly chopped parsley/dill to finish
🐟 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
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