Butterfly Prawns

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 7
Servings 1
Minutes 60


Serving Change
  • 1
    medium-sized prawns, unpeeled
  • 80
    lime or lemon juice
  • 200
  • 2
    cloves garlic, crushed
  • 3
    red chillies, seeded and chopped
  • 3
    baby asparagus
  • 25
    sunflower oil


1. Peel and clean the prawns, leaving the tails on. Using a sharp serrated knife, make an incision down the middle of the back of each prawn, taking care not to cut right through the meat.
2. Place the prawns in a glass bowl and stir in 60ml of the lime or lemon juice and set aside for 15 to 20 minutes to marinate. Note: Do not leave for longer than 30 minutes.
3. Heat the butter, garlic and chillies in a saucepan until they begin to simmer. Remove from the heat, add the remaining lime or lemon juice and set aside.
4. Place the asparagus in a saucepan, adding enough hot water just to cover the spears. Bring to the boil and boil for one minute. Remove from the heat, drain and cover with the lid.
5. Heat a heavy-based frying pan over a high heat. Add a little of the sunfl ower oil and a quarter of the prawns. Stir-fry over a high heat for about one minute, until the prawns curl up and turn white. Remove from the pan and set aside. Repeat with the remaining oil and prawns.
6. To serve Divide the asparagus spears among eight warm plates. Top with the prawns and drizzle with the prepared chilli butter.

Read more on: fish/seafood


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