Buttered Prawns

Buttered Prawns recipe - The Cooks Pantry


Courtney Roulston



  • 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


  • 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.

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