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    • Roasted Butterflied Tiger Prawns in Garlic Butter

    Mark Sharron
    Easy
    10 minutes
    4
    This is an amazing dish for garlic lovers. You need a lot of crusty bread to absorb the delicious juices.
    1 rating
    layout 0 comment

    Ingredients

    • 700g of raw, shell-on large tiger prawns
    • 4 cloves garlic, crushed
    • 75g softened butter
    • 1 tablespoon chopped fresh parsley
    • grated lemon zest
    • ½ lemon, juiced
    • salt and black pepper to taste
    • For serving:
    • 1 spoonful chopped fresh parsley
    • lemon wedges

    Method

    • How to Make Roasted Butterflied Tiger Prawns in Garlic Butter
    • Preheat oven to 220°C (200°C fan) or prepare a grill to high heat
    • Rinse the tiger prawns in cold water, pat dry with paper towels
    • Using kitchen shears, cut along the back of each prawn shell and flesh, stopping short of the tail
    • Remove the digestive tract (dark vein) from each prawn
    • Gently press open each prawn, shell side down, to butterfly them flat
    • In a small bowl, combine the softened butter, crushed garlic, chopped parsley, grated lemon zest, lemon juice, salt, and black pepper
    • Place the butterflied prawns on a baking tray, shell side down
    • Spread or spoon the garlic butter mixture evenly over the exposed prawn flesh
    • Roast or grill the prawns for 6–8 minutes, or until the flesh is opaque and the butter is bubbling
    • While the prawns cook, chop extra parsley and prepare lemon wedges for serving
    • Transfer hot prawns to a serving platter
    • Sprinkle with additional chopped parsley
    • Arrange lemon wedges on the side for squeezing over
    • Serve immediately while hot with crusty bread or light salad if desired