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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

    • 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.

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