Main Meals

King prawns, butterflied and basted in lemon and butter

4
Easy
15 minutes
10–15 minutes
Wine/Spirit Pairing
Buitenverwachting Chardonnay

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Ingredients

Method
  • 30 g butter
  • 500 g unshelled Mozambican prawns, deveined and butterflied
  • For the sauce, mix:
  • 5 ClemenGold mandarins, juiced
  • 3 T tamarind paste
  • 1 T garam masala
  • 2 cloves garlic, finely chopped
  • 2 t ginger, grated
  • 30 g coriander, roughly chopped
  • 2 spring onion, roughly chopped
  • 1 t salt

Heat the butter on a large flat grill over a hot fire.

Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.

Toss the prawns in the sauce and serve with blanched broad beans and grilled nectarines.

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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