Name: Char-grilled prawns with lemongrass and lime
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 60 gram (2 ounces) butter, softened; 10 centimetre (4-inch) stick lemongrass (20g), chopped finely; 2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 2 tablespoon finely chopped fresh flat-leaf parsley; 500 gram (1 pound) shelled uncooked medium king prawns (shrimp); lime cheeks or wedges, to serve

Char-grilled prawns with lemongrass and lime

These juicy char-grilled prawns with lemongrass and lime butter make a great weekend lunch served with crusty bread and a green salad.

Ingredients

60 gram (2 ounces) butter, softened

10 centimetre (4-inch) stick lemongrass (20g), chopped finely

2 teaspoon finely grated lime rind

2 tablespoon lime juice

2 tablespoon finely chopped fresh flat-leaf parsley

500 gram (1 pound) shelled uncooked medium king prawns (shrimp)

lime cheeks or wedges, to serve

Method

1.Mix butter, lemongrass, rind and juice in a small bowl until combined; stir in parsley.

2.Melt half the butter mixture in a large frying pan; remove from heat, stir in prawns.

3.Cook prawns on a heated oiled barbecue (or grill or grill pan) over high heat until changed in colour. Serve prawns topped with remaining butter mixture and lime cheeks.

Use the white part only of the lemon grass. If you buy the prawns whole and shell them yourself, you will need 1kg (2 pounds).
Note

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Ingredients

Method

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