RECIPE BY:

Courtney Roulston

INGREDIENTS :

• 60g Ballantyne Unsalted butter, room temperature
• 20 X-large raw green king prawns
• 1 teaspoon sea salt
• 2 cloves garlic, peeled
• 1 long red chili, seeds removed, finely chopped
• 1/3 cup flat leaf parsley, plus extra to serve
• ½ teaspoon cracked black pepper

METHOD :

• To butterfly the prawns, using scissors, snip the sharp pointy spike from the tail.
• Cut along the back through the head, leaving connected at the legs. Remove the vein and discard.
• In a mortar and pestle, combine the sea salt, garlic, chilli and parsley and pound into a paste. Alternatively you can use a small food processor.
• Mix the paste into the soft butter along with the pepper and lemon zest until well combined.
• Heat the oven grill to the hottest setting. Place the prawns flesh side up on an oven tray and using a butter knife or pastry brush, coat the prawns in the butter mixture so they are evenly coated.
• Grill for 6-8 minutes, or until just cooked and the shells have changed colour. Be careful not to overcook.