Tiger Prawns with Coriander Lime Chilli Butter
A sizzling summer dish featuring tiger prawns bathed in a fragrant coriander‑lime butter. The bright citrus and herb notes pair perfectly with the smoky char from the BBQ, creating a quick yet impressive main course.
Maker: Ed Cudlipp
From: Facebook(view original)
Prep Time
15 min
Cook Time
10 min
Servings
Recipe details are AI-assisted from Ed Cudlipp. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 4 tiger prawns
Butter Sauce
- 3 green chillies
- 3 garlic cloves
- a handful Thai basil
- a large handful coriander
- 2 spring onions
- to taste lime zest
- 1 lime juice
- 2 tbsp ground coriander
- a pinch salt
- 8 4/5 oz unsalted butter
Instructions
- 1Light a charcoal grill and allow the coals to become white‑hot, about 15 minutes, then arrange for high direct heat.
- 2Make the herb butter sauce: place green chillies, garlic cloves, Thai basil, coriander leaves, whole spring onions, lime zest, lime juice, ground coriander, and salt into a food processor and pulse until finely chopped.
- 3Add the softened unsalted butter to the processor and blend until a smooth, homogeneous paste forms; transfer the sauce to a small bowl and set aside at room temperature.
- 4Prepare the tiger prawns by cutting between the legs with kitchen scissors, then running a knife along the back to split them lengthwise while keeping the two halves attached; remove the back shell, leaving the tail intact.
- 5Pat the prawns dry with paper towels and lightly brush the exposed flesh with a little of the butter sauce.
- 6Place the prawns on the hot grill shell‑side down and grill for 2–3 minutes, until the shells are nicely charred and the meat begins to turn opaque.
- 7Flip the prawns flesh‑side down, brush with additional butter sauce, and cook for another 20–30 seconds, just until the flesh is fully cooked but still juicy.
- 8Remove the prawns from the grill and arrange them on a serving platter; spoon the remaining butter sauce over the prawns.
- 9Garnish with fresh coriander leaves and a lime wedge. Serve immediately while hot.