Grilled Butterflied Prawns
by
Diana Chan
INGREDIENTS
Serves 5
5 large prawns
½ large red chilli
2 cloves garlic
3 sprigs coriander
Olive oil for cooking
Salt and pepper to taste
METHOD
Heat a griddle or a medium sized pan on high heat. Drizzle in some olive oil.
To butterfly the prawns, run a sharp knife down the back of the prawns keeping the head and tail intact, remove the digestive tract and run the knife splitting the head in half from the top and clean it either by running it under some water or wiping it. Using your palm, flatten the prawns by pressing down the shell side.
Place the prawns flesh side down onto the griddle, season with some salt and pepper and cook for 1-2 mins depending on the size of your prawns. Tip, once the shell turns red and the flesh is opaque, that's' when you know they are done.
In the meantime, peel and mince the garlic and finely chop the chillies.
Return to the griddle and flip the prawns over to the shell side down. Add in the garlic and chillies and drizzle a little more olive oil.
Cook for another 2 mins then remove and place onto a serving plate. Pour over the sauce from the pan and garnish with some coriander leaves.