Recipe: BUTTERFLIED PRAWNS WITH CHILI JAM
- 12 medium-size raw tiger prawns, peeled and de-veined with tails left on
- 2 tablespoons chili jam
In the Kitchen
Butterfly the prawns by slicing down the back of each prawn from the head end to the tail. (Leave the tails on the prawns as it helps to hold them together.) Make sure you don’t cut right through to the stomach. Open out the prawn, so that it resembles a butterfly, and flatten the flesh gently. Take care as the flesh is very delicate.
At the Barbecue
Spray prawns with oil and cook on the flat plate for 30 seconds. Turn and cook for 30 seconds longer.
At the Table
Warm the chilli jam and spoon some into centre of each plate. Place three cooked prawns on each plate.