Ingredients

Method

• 500 g Woolworths Freshly Frozen uncooked extra large black tiger prawns, deveined
• ¼ cup Woolworths salted butter
• 1 T Woolworths crushed garlic
• 1 T Woolworths crushed ginger
• 2 spring onions, roughly chopped
• 1 lime, zested and juiced
• 2 papaya, roughly chopped
• 1 English cucumber, roughly chopped
• 2 red chili, thinly sliced
• 15 g fresh coriander, roughly chopped
• 15 g mint, roughly chopped
• Salt and freshly ground black pepper, to taste

Method

Ingredients

1.  Clean the prawns and set them aside.

2. Place the butter in a saucepan on high and whisk until the butter turns golden brown, about 5 minutes.

3. Remove the brown butter from heat and add ginger, garlic, and lime zest, and stir off heat until fragrant for 30 seconds.

4. Pour ½ of the butter mixture over the prawns then skewer prawns on lemongrass.

5. Grill prawns for 1 minute a side.

6. Toss the pawpaw, cucumber, red chilli, coriander and mint, finish off the salad with lime juice, and season to taste.

7. Serve the grilled prawns on a bed of the pawpaw salad and season to taste with salt and freshly ground black pepper.

Find more prawn and shellfish recipes here. 

Videography: Romy Wilson
Photograph: Jan Ras
Food assistant: Ivan Masiyazi