Butterflied Prawns

METHOD

Step 1

Using a large sharp knife butterfly the prawns by placing the unpeeled prawn on its back and cutting from the base of the head towards the tail. Place prawns in a bowl, drizzle with 1 tbsp olive oil, add 1/2 tsp salt and 1/2 tsp fresh cracked pepper. Toss over prawns are covered.

Step 2

Finely chop parsley, coriander, garlic, green chilli with seeds removed put in a small bowl then add juice of 1/2 lemon, pinch of salt and 1/4 cup of olive oil to make ceviche dressing

Step 3

Grill prawns over medium heat BBQ for 3 mins turn and cook for a further 3 mins, alternatively bake in oven at 230c for 7 mins, remove from heat drizzle hot prawns with ceviche dressing and serve with lemon wedges.

Ingredients:

20 Tassal Raw Aussie Tiger Prawns, Extra Large
2 lemon, sliced
2 garlic cloves 
1/4 bunch parsley, finely chopped 
1/2 bunch coriander, finely chopped 
1 green chilli, finely chopped, seeds removed 
Olive oil