Roasted Prawns 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.
Delicious messes are a beautiful thing – they make u forget social norms and dig right in. The buttery juices trickling down your fingers, the “hmmm mmmm” that replaces legible conversations are sometimes the best parameters to judge just how good something you cooked is. Of course, I didn’t really set out for that kinda glory – all I wanted to do was to make a “snack” to go with our Pimm’s Cups (we are currently undergoing a bit of an obsession with these).
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.
I quickly peeled generous amounts of garlic cloves – in my books, there’s no such thing as too many! Literally (and a little bit randomly) picked up ingredients from plain sight and beat them to a coarse pulp. I went about using the stalks of the coriander, squeezing lemon juice and adding the chilli flakes & cracked pepper judiciously (nobody enjoys brain-numbing spice, I can warn ya). While the oven pre-heated, rubbed the marinade on to the prawns, popped them into the oven and let the heat do the rest.
*Ding* – opened the oven door to smells of intoxicating herby-buttery-garlicky magic. Just from the fragrance alone we knew this was going to be a cracker! When you make it, I urge you to eat it when its hot, as you should. Mop up the melted butter with some crusty bread, in the comfort of your home (and your PJs), with cocktails you like, and its a date night like no other!
- 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.