Roasted Prawns in Coriander Chilli Butter recipe is the perfect appetizer for the next dinner party you are going to host. Crusty bread to mop up buttery, herby prawn juices on the side not optional.
Walk into my home anytime and there’s a bag of prawns portioned off perfectly for two in my freezer. Luckily, my fish cleaner (yes, I have a guy at the market who does it for me) suggested I butterfly the lovely tiger prawns I bought over the weekend and roasting them seemed like a simple (read one-pot-minimum-mess) enough route to take.
Roasted Prawns in Coriander Chilli Butter
- 500 gms Prawns Tiger - (shell on, butterfly)
- 1/2 bunch coriander leaves Fresh (including stalks)
- 10 cloves garlic (roughly chopped)
- 1 tbsp lemon juice
- 1 tsp chilli flakes
- 50 gms butter
- 1/2 tsp black pepper Fresh cracked
- to taste sea salt
In a mortar and pestle, roughly pound the fresh coriander and garlic with the sea salt.
Add this to the butter (use at room temperature, softened). Also add the lemon juice, chilli flakes, pepper and adjust salt if necessary.
Flatten the tummy of the prawn ( where the vein is removed) and smear generously with the butter.
Preheat the oven to the highest setting, at the highest shelf, place the prawns on the baking paper and roast for 5-6 minutes.
You'll know they are done when the butter sizzles, and they have a plump color. Serve piping hot and use some garlic bread to mop up the delicious prawn juices.