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Discover this incredible recipe for Butterflied BBQ coriander chilli prawns, made with the help of Olivado's delicious avocado cooking oil. Method and video here:
24 Giant Prawns - Shell on - butterflied
¼ cup Avocado Cooking Oil
1 fresh chilli, seeds removed and sliced thinly
2 garlic cloves, crushed
3cm /1in cube sized fresh ginger, grated
Sea salt
Finely grated zest and juice of 1/2 lemon, plus extra wedges to serve
A handful of coriander, leaves finely chopped, plus extra leaves to serve
- Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
- Combine the Avocado oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl
- Fill the prawns with the marinade.
- Preheat the Barbeque to hot. Place the prawns, shell-side down, and cook for 8 minutes or until just cooked (be careful not to overcook)
- Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges.
Ingredients
24 Giant Prawns - Shell on - butterflied
¼ cup Avocado Cooking Oil
1 fresh chilli, seeds removed and sliced thinly
2 garlic cloves, crushed
3cm /1in cube sized fresh ginger, grated
Sea salt
Finely grated zest and juice of 1/2 lemon, plus extra wedges to serve
A handful of coriander, leaves finely chopped, plus extra leaves to serve
Directions
- Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
- Combine the Avocado oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl
- Fill the prawns with the marinade.
- Preheat the Barbeque to hot. Place the prawns, shell-side down, and cook for 8 minutes or until just cooked (be careful not to overcook)
- Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges.
