Recipe by Kookaburra
These are tastier than anything I've ever eaten in a restaurant, and, better still, can be made a few hours ahead of your guests arriving. The recipe can be easily adjusted to feed less or more as required. The quantities given here are for a main course. I would normally serve this with steamed rice. This recipe is adapted from English food writer, Delia Smith.
Top Review by funguyuk59
I cooked this dish. It was real easy to do. I added a little Chilli to give Extra kick. And sprinkled a little Cheddar on top when serving.
Wow it was so delicious. And My guest wanted more. I will be doing this again For one of Parties. And putting it on my menu.
- 1 kg large fresh green prawns (raw)
- 100 g butter, melted
- 5 garlic cloves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, juice of
- 1 lemon, zest of, finely grated
- fresh ground black pepper
Directions See How It's Made
- Remove prawn heads and peel prawns, leaving tails intact.
- 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise.
- Press down lightly with your hand to flatten them slightly.
- Remove and discard the 'vein' located along the length of the cut.
- Place the prawns in a single layer into a buttered baking dish.
- Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish.
- At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it.
- To cook, preheat oven to 230°C (450°F).
- Place the baking dish on the highest shelf of the oven.
- Cook prawns for 5-8 minutes, or until pink.
- The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled.
- To serve, sprinkle lightly with salt and with the reserved parsley.