@ed.cudlipp: TIGER PRAWNS / CORIANDER LIME CHILLI BUTTER 🦐 Coriander, lime, green chilli butter: - In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped - Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside Prawns: - Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back - Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat - In a tray on the BBQ, melt some of the butter. One melted, cook the prawns flesh side down for 20-30s to finish them Serving - Serve the prawns on a platter, covered in the butter, with fresh coriander and lime #cooking #food #prawns #bbq #Summer

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Wednesday 01 July 2026 17:53:39 GMT