Home
Recipes
prawns

Japanese seafood rice pot

Fish recipes

Japanese seafood rice pot

15 minutes

Chilli saffron prawn pasta

Chilli recipes

Chilli saffron prawn pasta

30 minutes

Pocket-friendly Summer melon and prawn salad

Pocket-friendly Summer melon and prawn salad

Haddock and prawn pie

Pie recipes

Haddock and prawn pie

25 minutes-30 minutes

Silky smooth red pepper fish soup

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Deconstructed avocado ritz

Avocado recipes

Deconstructed avocado ritz

8–10 minutes

Pan-fried prawns with a sweet summer slaw

Pan-fried prawns with a sweet summer slaw

Classic Bellinis with prawn and cucumber sandwiches

Fish recipes

Classic Bellinis with prawn and cucumber sandwiches

Prawn-and-basil rice-paper parcels

Prawn-and-basil rice-paper parcels

Masala prawn pasta

Masala prawn pasta

15 minutes

Lemongrass prawns on baby gem lettuce

Lemongrass prawns on baby gem lettuce

5 - 10 minutes

Butterflied lemon-and-lime prawns

Citrus recipes

Butterflied lemon-and-lime prawns

Load more

Butterflied lemon-and-lime prawns

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 large prawns
1 T olive oil
Zest of 1 lemon
2 limes
50 g softened butter
Radish slivers
Lemon juice

Method

Clean the large prawns, then, using a sharp knife, carefully slice along their bellies to make to slit. Place a pan over a medium to high heat, toss the prawns in olive oil and season to taste, then add to the pan and fry until coral in colour.
Mix the zest of 1 lemon and limes into softened butter, then add to the pan at the last minute and toss with the prawns Serve with crunchy radish slivers and lemon juice.