Starters & Light meals

Butterflied lemon-and-lime prawns

By Abigail Donnelly
4
Easy
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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