Butterfly Prawns

Ideas
8 servings Prep: 1 hr, Cooking: 10 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (7)

1.00 kg prawns
80.00 ml lemon juice — or fresh lime juice
200.00 g butter
2.00 garlic — cloves, crushed
3.00 red chilli — deseeded and chopped
3.00 packs asparagus — baby
25.00 ml sunflower oil
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Method:

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.



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