Roasted Prawns with Two Butters

Roasted Prawns with Two Butters
Rather than the usual cold cooked prawns, try roasting them this year and serving with two different flavoured butters.

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.

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