Perfect for this festive season barbecue parties. The beautifully flavoured giant tiger prawns are sure to be a showstopper. Use a small sharp knife to butterfly the prawns, it is a little bit fiddly, but the result is well worth it.
24 giant prawns – shell on – butterflied (we love Sea Cuisine) ¼ cup avocado cooking oil (we love Olivado) 1 fresh chilli, seeds removed and sliced thinly 2 garlic cloves, crushed 3cm cube sized fresh ginger, grated Sea salt (we love Chantal Organics) Finely grated zest and juice of 1/2 lemon, plus extra wedges to serve A handful of coriander, leaves finely chopped, plus extra leaves to serve (we love Superb Herb)
Method
Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
Combine the Avocado oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl.
Fill the prawns with the marinade.
Preheat the Barbecue to hot. Place the prawns, shell-side down, and cook for 8 minutes or until just cooked (be careful not to overcook).
Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges.
Tip: Use a small sharp knife to butterfly the prawns, it is a little bit fiddly, but the result is well worth it.
