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
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.