King Prawns, butterflied and basted in lemon and butter
Wednesday, 4 December, 2013
taste magazine
Making a quick and easy prawn dish for Valentine's.
Easy to make
15 minutes Prep time
10-15 minutes Cooking time
Cooking instructions:
Heat the butter on a large flat grill over a hot fire.
Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.
Toss the prawns in the sauce and serve with blanched broad beans and grilled nectarines.
Ingredients:
30 g butter
500 g unshelled Mozambican prawns, deveined and butterflied
For the sauce, mix:
5 ClemenGold mandarins, juiced
3 T tamarind paste
1 T garam masala
2 cloves garlic, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt