• 1kg prawns buttlerflied + skin on
• 1 heaped tspn salt
• Lime/Lemon to taste
• 1 tspn crushed green chillies – optional
• 2 heaped tspn crushed garlic
• 3/4 cup of milk powder
• 100g or more if you like butter
• bunch of coriander – optional
Mix salt, milk powder, 1 tspn garlic crushed, green chillies and some lime/lemon juice into a thick paste – add a little water
to make it more spreadable.
Put a teaspoon of this marinade on the meat of the prawn, let it sit for a few hours in the fridge.
BBQ the prawns shell side down till they are beautifully orange and the flesh is cooked well.
Next place butter in a saucepan and melt on low so it retains its creamy colour, stir a little green chillies, 1 tspn crushed
garlic and lemon juice to taste. You can also stir in some chopped coriander into this sauce. Once the prawns are grilled
and just before your ready to serve them up, pour the buttery, flavourful sauce all over the prawns generously.
Your guests will be very impressed!
Recipe courtesy of Shakila Latif.