Serves 4-6
2 cups rock salt
2kg green king prawns
lemon wedges, to serve
Chilli and Mustard Butter
100g butter, softened
1 long red chilli, seeded, finely chopped
2 tbsp wholegrain mustard
Lime, Chive and Mint Butter
100g butter, softened
2 tsp lime rind, finely grated
2 tbsp mint, finely chopped
2 tbsp chives, finely chopped
Preheat oven to 220°C. Place salt in the base of a roasting pan. Top with prawns. Bake for 15 minutes or until prawns change colour and curl.
To make the chilli and mustard butter, combine softened butter, chilli and mustard in a small bowl. Season with salt and freshly ground black pepper. Place in a serving bowl.
To make the lime chive and mint butter, combine softened butter, lime rind, mint and chives in a small bowl. Season with salt and freshly ground black pepper. Place in a serving bowl.
Serve the prawns on a platter with lemon wedges and the chilli and mustard butter, and lime, chive and mint butter.
