Imported from Instagram

Grilled Tiger Prawns with Coriander, Lime and Green Chilli Butter

Name: Grilled Tiger Prawns with Coriander, Lime and Green Chilli Butter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Other
Ingredients: 3 green chillies; 3 garlic cloves; Thai basil (A handful); coriander (A large handful, plus extra fresh coriander for serving); 2 spring onions (Whole); 1 lime zest and juice (From 1 lime); 1 tbsp ground coriander; 1 tbsp ground coriander (Listed twice in the source); cumin (Mentioned in the transcript; quantity not stated); salt (A generous pinch); 250 g unsalted butter (At room temperature; use some for melting on the barbecue and serving); 4 large tiger prawns (Split lengthways while keeping each prawn as one piece); fresh coriander (For serving); lime (For serving)

Recipe by Ed Cudlipp @ed.cudlipp · Instagram

Imported by K Kampani on SeeMeCook

Large tiger prawns are grilled shell-side down over hot coals, then briefly finished flesh-side down in a fragrant butter blended with green chilli, garlic, herbs, lime and coriander. The prawns are served generously coated in the melted butter with fresh coriander and lime.

2 servings30 minOther

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Ingredients

3 green chillies
3 garlic cloves
Thai basil (A handful)
coriander (A large handful, plus extra fresh coriander for serving)
2 spring onions (Whole)
1 lime zest and juice (From 1 lime)
1 tbsp ground coriander
1 tbsp ground coriander (Listed twice in the source)
cumin (Mentioned in the transcript; quantity not stated)
salt (A generous pinch)
250 g unsalted butter (At room temperature; use some for melting on the barbecue and serving)
4 large tiger prawns (Split lengthways while keeping each prawn as one piece)
fresh coriander (For serving)
lime (For serving)

Steps

1
Place the green chillies, garlic cloves, Thai basil, large handful of coriander, whole spring onions, lime zest and juice, ground coriander, cumin, and salt in a food processor. Process until the mixture is chopped and combined.
2
Add the room-temperature unsalted butter and process again until fully combined into a smooth herb and chilli butter. Set the butter aside.
3
Prepare the tiger prawns by snipping through between the legs, then running a knife through the underside to split each prawn lengthways while keeping it as one piece. Remove the sack from the back.
4
Heat a coal barbecue until hot. Place the prepared prawns on the barbecue shell-side down and cook until the shells are charred and the meat is mostly cooked but still slightly raw on top—about 90% cooked, according to the transcript.
5
Remove the prawns from the heat. Place a tray on the barbecue, add some of the prepared butter, and let it melt.
6
Once the butter has melted, place the prawns flesh-side down in the tray and cook for 20–30 seconds to finish cooking them.
7
Transfer the prawns to a platter and cover them with the melted butter. Finish with fresh coriander and lime.

Notes

The source does not specify an exact coal-barbecue temperature or total grilling time; cook by the stated visual cues. The description lists ground coriander twice, so both entries have been retained. The transcript also mentions cumin but provides no quantity.