Butterfly Grilled Prawns

[ExPat2B]

I have seen this dish in a few resturants worldwide, but not been able to track down a decent recipe.......Can anyone help ?

I did two rounds of experiments and this is what I have come up with so far...

I got the raw prawns from Loch Fyne, they were very fresh and about 12cms long.

Devein and butterfly cut the prawns. Removing the legs makes eating them eaiser.

Brush lightly front and back with virgin olive oil.

Add a small amount of freshly crushed garlic into the vut

Small knob of slightly salted butter in the cut.

Small blob of tescos seafood sauce.


Grill on middle shelf for 5 mins. Lemon joice to taste.


This came out pretty well, tried with and without butter, unbrushed etc, the trick seems to be to make the amounts small so it doesn't overwhelm the prawn....

However, it doesnt seem quite as good as in the resturants.....seafood sauce not ideal I think, but its what I had.....any one else know how to cook this or have a good recipe ?

[1A]

Replace the blob of seafood sauce with sweet chilli sauce for my tastes.

[Mobile Chicane]

I marinate raw prawns for an hour or so in sesame oil, soy sauce, chilli and garlic, and don't bother with de-veining before cooking.

I think they're juicier cooked in the unbroken shell, on a searing hot skillet. Peel and de-vein while eating, with finger bowls at the ready.

(Or lick your fingers.)

[escargot]

Don't forget to suck the head!