Cooked King Prawns
Raw Tiger Prawns
KING PRAWNS WITH GARLIC BUTTER
No bones guaranteed! This dish is a great favourite with our family and it is quick and simple to prepare. The garlic butter can be prepared before and left in the fridge.
Shopping1 x 1kg King Prawns
3 x cloves Garlic
Softened Butter
Chopped Parsley
Lemon
Method
Skin and chop the garlic cloves, mix with chopped parsley and the juice of half a lemon, blend with the softened butter.
Place in cling film in the shape of a sausage; roll sightly, then twist the ends of the cling film opposite ways to compress the butter forming a round sectioned roll. Chill in the fridge.
Defrost the king prawns; they can be left in the fridge overnight or hurried along in a sink of cold water.
Split the prawns from the back side leaving the shell in tact on the underside.
Pat dry with paper towel and place on a baking tray.
Spread the garlic butter over the prawn flesh, leaving some to use as a garnish when they are cooked.
Roast in a hot oven for 4 to 6 minutes, depending on the size of king prawns.
Serve with wedges of lemon and slices of garlic butter.
Serving suggestion
My family like a spicy Pilaff rice and a salad flavoured with Olives Et Al Horseradish and Quince dressing with their king prawns.
Hot ciabatta bread is a firm favourite as well
