Tiger Prawnswith Coriander Lime Chilli Butter

Gather all ingredients and have a food processor ready.

Rinse the tiger prawns, pat them dry, and set aside.

In the food processor, combine the green chillies, garlic cloves, Thai basil, coriander leaves, whole spring onions, lime zest, lime juice, ground coriander, and a pinch of salt; pulse until the mixture is finely chopped.

Add the room‑temperature unsalted butter to the processor and pulse until the butter is fully incorporated, creating a smooth herb‑lime butter sauce. Transfer the sauce to a bowl and keep it at room temperature.

Prepare the prawns for grilling: using kitchen shears, snip between the legs, cut through the shell, and split each prawn lengthwise while keeping it in one piece. Remove the back shell but leave the tail intact for presentation.

Preheat a charcoal BBQ until the coals are hot and glowing. Place the prawns shell‑side down directly on the grill and cook for about 2–3 minutes, until the shells are nicely charred and the flesh is mostly cooked but still pink inside.

Remove the prawns from the grill and set them aside briefly while you melt a portion of the prepared butter in a shallow tray placed on the hot grill.

When the butter is melted, arrange the prawns flesh‑side down in the butter and sear for 20–30 seconds, basting them with the butter to finish cooking and infuse flavor.

Transfer the prawns to a serving platter, drizzle the remaining coriander lime chilli butter over them, and garnish with fresh coriander leaves and lime wedges.

Serve immediately while hot, accompanied by extra butter sauce on the side for dipping.