Recipe

Prawns with chilli, coriander and lime butter

Try these prawns with chilli, coriander and lime butter for a refreshing twist on this Aussie seafood staple. It works beautifully as a starter or even as a main, along with fresh, crusty bread.

May 31, 2011 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Prawns with chilli, coriander and lime butter
  • 16 uncooked large king prawns (1.1kg)
  • 100 gram butter
  • 2 fresh small red thai chillies, chopped finely
  • 2 tablespoon lime juice
  • 2 tablespoon finely chopped fresh coriander
  • 50 gram mesclun

Method

Prawns with chilli, coriander and lime butter
  • 1
    Shell and devein prawns, leaving tails intact; cut lengthways along prawn backs, without separating.
  • 2
    Melt butter in wok; stir-fry prawns, in batches, until changed in colour and just cooked through.
  • 3
    Return prawns to wok. Add chilli, juice and coriander; toss gently to combine. Divide prawns and mesclun among serving plates.

Notes

You can use scampi or yabbies as a substitute for the prawns, if you like.

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