Chilli and Garlic Prawns
Photography by Olivia Galletly.
A simple and delicious way to feed a crowd. Serve with crusty bread and a fresh salad. The flavoured butter can be made in advance – refrigerate until you are ready to use.
Serves: 4
INGREDIENTS
400 grams raw prawn cutlets
50 grams butter, softened
1 clove of garlic, crushed
1 red chilli, chopped
1 lime, zest and juice
¼ cup coriander, leaves and stalks roughly chopped
METHOD
Heat a barbecue or a grill pan to a medium-high heat.
Thread 3–4 prawns on to metal or bamboo skewers (soak bamboo skewers in water for several hours to avoid burning).
Combine all the remaining ingredients and melt in the microwave. Brush over the prawns and grill for 2–3 minutes on each side or until pink.
Serve the prawns with the remaining warm butter and lime wedges. Serves 4.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!