These prawns are so delicious they are hard to resist. Follow the suggested cooking time in the recipe but keep a close eye on the prawns; you want them to be just cooked so that they are juicy and tender. These are best eaten straight from the barbecue!
- 12 green king prawns, peeled and deveined
- garlic steak seasoning (commercial brand)
- chopped parsley
- 120 g butter, cubed
- olive oil
- 2 limes, halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Thread the peeled prawns onto skewers, putting two on each skewer if they are small prawns.
Place the skewers on a plate in a single layer and sprinkle the garlic seasoning and chopped parsley over them. Turn and repeat. (Be careful not to use too much of the garlic seasoning or they will be too salty).
Heat a barbecue flatplate over high heat.
Place half the butter cubes onto the heated plate and add a splash of olive oil to stop the butter burning.
Lay the prawns on the barbecue plate and cook until they just start to turn golden, about 1-2 minutes.
Turn the prawns over and put more butter cubes over. While cooking for another 30 seconds, squeeze the fresh lime juice over them, then remove and place on a serving plate.