Christmas Menu/ Lunches/ Snacks

Flash Roasted Prawns with Chilli & Coriander

These prawns are a treat to serve anytime. Super quick to prepare and cook – they are a real winner.

Flash Roasted Prawns with Chilli & Coriander

Print Recipe
Serves: 4 Cooking Time: 5-6 minutes

Ingredients

  • 16 large green prawns, heads removed, butterflied
  • The marinade paste
  • 4 cloves garlic, finely chopped
  • 1 long red chilli, seeds removed (or leave in if you like it hot)
  • 2 tsp ginger, chopped
  • handful coriander leaves and stems, chopped
  • zest of 2 lemons
  • juice 1 lemon
  • ground black pepper to taste
  • 2 tsp sea salt
  • extra virgin olive oil to blend, plus extra to serve

Instructions

Butterfly the prawns

1

Cut off the heads with a sharp knife. Use kitchen scissors to snip off the legs. Then cut down the length of the prawn on its underside, not quite through to the shell. Remove the intestinal tract.

The marinade paste

2

Blend all the ingredients together with just enough oil to make it runny.

3

If there is time, leave to marinate for about 1 hour.

Cook the Prawns

4

Preheat oven to 220C.

5

Arrange the prawns, flesh side up on an oven tray.

6

Spread the prawns with the paste and season well with salt and pepper.

7

Drizzle a little extra oil over the prawns.

8

Roast in the very hot oven for 5-6 minutes, or until the shells are bright orange and the flesh is no longer translucent.

9

Alternatively the prawns can be cooked on the BBQ

10

Serve hot with a good squeeze of lime or lemon juice, salt and pepper, and a drizzle of olive oil.

March 27, 2013 By
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About

Having run a successful catering business in Sydney for more than 20 years, providing the highest standard of food and service for private and corporate clients, I have more than a few tricks-of-the-trade to impart to help make your entertaining easier. Sharing good food with family and friends is one of life's greatest pleasures - entertaining should be easy and fun for everyone, including the cook.

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  • Maggie
    March 28, 2013 at 3:42 am

    Hi Ann

    This recipe quite inspiring but unfortunately read it too quickly and bought “cooked” prawns. However, I will go ahead and trust they will turn out quite successfully tomorrow. Happy Easter. Maggie

    • Ann McDonald
      March 28, 2013 at 12:02 pm

      Hi Maggie
      Using cooked prawns will work, but I would make the marinade paste into more of a dressing. Use additional oil and lemon or lime juice to thin it to a pouring consistency. Make sure you only just warm the prawns in a lower temperature (160C) oven, you don’t want them to be over-cooked.Of course you could serve them at room temperature and toss them in the dressing/marinade. Happy Easter Ann