Butterflied Chilli Prawns

Butterflied Chilli Prawns

In my book this is the best way to prepare prawns!

You will need:
  • 16-20 large black tiger prawns (± 1 kg)
  • Ina Paarman's Chilli & Garlic Seasoning
  • olive oil
  • 1 lime or lemon
  • kebab sticks
Chilli and garlic dipping sauce
  • ½ red chilli, finely sliced
  • 1 T (15 ml) lime or lemon juice
  • 1 t (5 ml) Ina Paarman's Chilli and Garlic Seasoning
  • ¼ cup (60 ml) olive oil
  • 2-3 cloves garlic, crushed
Method

If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Separate from each other and remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.

Skewer the prawns on wooden kebab sticks to keep them flat, as illustrated. Season each prawn on both sides and brush generously with olive oil. Leave covered in the fridge with an ice brick on top until ready to cook.

Prepare a hot griddle pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 3 minutes. Squeeze lime or lemon juice over and serve with a Chilli and Garlic Dipping Sauce if desired.

Chilli and garlic dipping sauce

Place all the ingredients into a screw-top jar and shake vigorously. Leave to stand for at least 15 minutes for the flavours to develop. Shake again and pour a little into individual dipping bowls for each guest. The sauce will keep in the fridge for a week. Alternately, our Sweet Chilli Chutney would be just as delicious.

Ina's Tip

Sosatie Sticks are sturdy wooden sticks best suited to larger cuts.

Kebab Sticks are made out of bamboo and are thinner and more fragile than sosatie sticks. Best suited to smaller portions such as prawns and cubes of fish. Both can be made less flammable by soaking them in warm water for 20-30 minutes, before use.