Roasted Butterflied Tiger Prawns in Garlic Butter

Method

• Preheat the oven to 200°C. Grease a baking sheet with cooking oil and set it aside.
• Rinse prawns under cool running water and dry them off using a clean kitchen towel.
• To butterfly tiger prawns pull down the prawns' tails until they break. Using a paring knife, cut the back of each prawn from its head to its tail through the middle of its body and along the inside curve of the top shell; open like a book.
• Then pull off and discard shells, devein and wash prawns with cold running water. Pat dry with paper towels or leave to drain for several minutes before roasting in butter.
• In another bowl mix garlic, lemon juice, softened butter and herbs together using a spoon or hand blender until well combined. Season to taste with salt and pepper. Set aside.
• Place prawns on the prepared baking sheet, with the head facing down and the tail facing up.
• Gently brush the garlic butter over the prawns in an even distribution.
• Transfer the pan to the oven and roast for 7-8 minutes or until cooked through.
• Serving Suggestions: Serve immediately, sprinkled with parsley and lemon wedges on the side.