Butterflied prawns
Butterflied prawns are always a hit. Find the biggest, juiciest looking prawns you can for this dish — a fish market is probably your best bet. The very simple sauce is cooked for 10 minutes to intensify the flavours before brushing and dipping the prawns. Be careful not to overcook them. Get a high heat on the barbecue plate and as the colour changes turn your prawns over. And don’t forget to add a good squeeze of lemon or lime juice.
Ingredients
| 1 kg | Raw prawn (Main) |
| 4 | Tomatoes, peeled |
| ½ | Lemons, zest and juice |
| ¼ cup | Brown sugar |
| 1 tsp | Grated ginger |
| 2 | Garlic cloves |
| 1 tsp | Cumin |
| 1 tsp | Coriander |
| 1 tsp | Paprika |
| 1 pinch | Chilli flakes |
| 1 sprinkle | Chopped chives, or parsley, to garnish |
Directions
- To butterfly the prawns split down the centre, but keep intact. Set aside.
- Chop the tomatoes very roughly. Place in a medium pot with the lemon, sugar, ginger, garlic, cumin, coriander, paprika and chilli. Simmer for 5 to 6 minutes to reduce some of the liquid. Set aside.
- Preheat a barbecue grill to medium. Brush the prawns with a little olive oil. Cook the prawns for 2 or 3 minutes each side, depending on their size. Serve on a platter with the sauce.