Butterflied and grilled with a little butter might just be our favorite way to enjoy fresh spot prawns. If you’re not grilling, the same method can be achieved in the broiler. Just be sure to watch the prawns closely so they don’t overcook.
Ready In 20 minutes Makes 2 servings
Suggesting Serving Size: 3-4 pieces per person
- 1 pound fresh local spot prawns, about 8 prawns
- 1 stick (8 tablespoons) butter, melted
- 8 cloves garlic, minced or more or less depending on taste
- 1 lemon
- ½ lemon, zested
- 1 lemon, juiced
- Salt and pepper
- 1 teaspoon chile powder (optional)
- ¼ bunch parsley, chopped
- Flaky salt such as Maldon for finishing
1 Preheat grill to medium-high heat. Working one at a time, set each prawn on a cutting board with the shell side down. Use a knife to split the prawn in half from head to tail. Arrange prawns on a large plate or tray with their shells facing down.
2 In a small bowl, whisk the melted butter together with the garlic. Zest and juice the lemon into the bowl and season to taste with salt, pepper, and chile powder if using. Brush mixture on the meaty side of the prawn.
3 Place the prawns shell side down on a hot grill (do not flip over) for 5 minutes or just until the flesh becomes opaque. Transfer grilled prawns to a platter and garnish with chopped parsley and flaky salt.
This recipe was curated by the Saraspe family.