Butterflied prawns, Calabrian chilli, garlic and butter

Ingredients

• 18 large green king prawns
• 250 g unsalted butter, diced
• 12 garlic cloves, finely sliced
• 3 tbsp Calabrian chilli oil
• extra virgin olive oil, for drizzling
• 1 baguette, sliced
• sea salt flakes
• roughly chopped broad leaf rocket, to serve
• 1 lemon, cut into cheeks

Instructions

1. Use a sharp knife to butterfly the prawns through the belly of the prawns (taking care not to cut the prawns in half). Remove the intestinal tract from the prawns and set aside.

2. Combine the butter, garlic, chilli oil and a drizzle of olive oil in a small saucepan over medium heat until the butter melts and the garlic is fragrant, then remove from the heat.

3. Heat a BBQ plate or chargrill pan over high heat. Grill the baguette slices for 2-3 minutes each side. Drizzle the prawns lightly with oil and sprinkle with sea salt flakes, then barbecue for 1-2 minutes. Flip the prawns and cook for a further 1-2 minutes, or until cooked to your liking.

4. Place the broad leaf rocket onto the centre of your serving plate, then top with the prawns. Generously spoon over the Calabrian chilli and garlic butter, then serve with lemon cheeks and the grilled bread.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here