Tiger Prawnswith Coriander Lime Chilli Butter

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

Add the 250 g of room‑temperature unsalted butter to the processor and pulse until the butter is fully incorporated, creating a smooth coriander‑lime chilli butter. Set the butter aside.

Pre‑heat a charcoal BBQ until the coals are hot. Using kitchen shears, split each large tiger prawn lengthwise, keeping it in one piece, and remove the back shell. Place the prawns shell‑side down on the grill and cook until the shells are nicely charred and the prawns are mostly cooked through, about 2–3 minutes.

Transfer a small portion of the prepared butter to a heat‑proof tray on the grill. Once melted, place the prawns flesh‑side down in the butter and cook for 20–30 seconds, basting with the butter to finish cooking and coat the meat.

Arrange the prawns on a serving platter, spoon the remaining coriander‑lime chilli butter over them, and garnish with fresh coriander leaves and lime wedges.