¼ cup each fresh parsley and coriander, finely chopped together
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded, finely chopped
finely grated zest
2 large limes
2 tablespoons lime juice
½ cup olive oil
sea salt and ground pepper
20 large, shell-on raw prawns, butterflied (see Cook’s note)
lime wedges, to serve
Preheat the oven to 220°C fan bake.
Place the herbs and all the remaining ingredients, except the prawns, together in a bowl.
Season generously with salt and pepper.
Arrange the prawns, cut side up, on a baking tray and spoon over the herb mixture.
Roast for about 4-5 minutes until the flesh is just cooked through.
Pile up on a platter and serve with lime wedges for squeezing over before eating.
Cook’s note: To butterfly prawns, take kitchen scissors and, holding the prawn with its legs facing the bench, snip through the shell from the head to the tail. Place on the bench then use a sharp knife to cut through the flesh but don’t cut it totally in half. Open it out like a book so it lies flat and pull out the intestine track that runs through the centre.