Ingredients
- 16-20 large black tiger prawns
- Chilli and Garlic Seasoning
- Olive oil
- 1 lime or lemon
- Sweet Chilli dipping sauce
Preparation
If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.
Directions:
- Season each prawn on both sides with Chilli & Garlic Seasoning and brush generously with olive oil over the prawns with the LK's Silicone Basting Brush.
- Leave covered in the fridge with an ice brick on top until ready to cook.
- Prepare your LK's Cast Iron Griddle Pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 2 minutes.
- Squeeze lime or lemon juice over and serve with Sweet Chilli Chutney as a dipping sauce.
Enjoy!
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