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    • Roasted Butterflied Tiger Prawns in Garlic Butter

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 251kcal; Carbohydrates 2g; Protein 2g; Fat 25g; Cholesterol 45mg; Sodium 170mg; Potassium 56mg; Calcium 17mg; Iron 1mg
    This is an amazing dish for garlic lovers. You need a lot of crusty bread to absorb the delicious juices.
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    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Gently brush the garlic butter over the prawns in an even distribution.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve immediately, sprinkled with parsley and lemon wedges on the side.

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