– 10 Tiger prawns
– 2 Tbsp Butter
– Mixed Herbs
– 2 Cloves crushed garlic
– 1 Tsp Ground Pepper
– 1 Tsp Coarse Salt
Butter-flying the prawns probably takes the longest part of this, but it is well worth the effort. Once you have done it a few times it becomes pretty easy!
Also note if you are using bamboo skewers, you will need to soak them in water for about 20 minutes before sliding the prawns on (this is to ensure that they don’t burn!)
Butter-flying your prawns
– Take off the head of each prawn (twist)
– Slice along the back of the prawn.
– Near the tail of the prawn cut under the shell where the tail and shell meet
– Slice the full length of the prawn and remove the intestinal tract (not hugely important, but I prefer not to eat it!)
– Melt the butter in the microwave then throw the rest of the ingredients together to form a sauce .
– Lay your butterflied prawns out on a flat surface and then baste the sauce on the fleshy side of the prawns. Let this rest for about 10 minutes.
– Slide the prawns onto the skewers and then get ready for braai time!
I cook the prawns on medium to high heat (hand above the grid about 5-7 seconds)
Prawns are really quick on the fire and need to be cooked for about 2 minutes on either side. With butterflied prawns the shell will turn pink and you will be able to see the meat turn white. When this happens take them off the fire and enjoy!