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Garlic and Chilli Butterflied Prawns

Serves icon Serves 4
Cook Time icon 2 hrs

Nothing signals the warm, relaxed days of summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.

What do I need?

  • 1 head garlic, cloves peeled
  • 3 large sweet chillies, seeds removed
  • 1 birdseye chilli, seeds removed
  • 100 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 16 king green prawns
  • 1 cup flat leaf parsley, finely chopped
  • Zest (finely grated) and juice of 1 lemon

How do I make it?

  • In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
  • To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
  • Preheat grill pan or barbecue to high.
  • Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine.
  • Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest.
  • Squeeze over lemon juice and serve immediately.