SKEW­ERED PRAWNS WITH PEP­PER­CORN GAR­LIC BUT­TER

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

125g but­ter, soft­ened

1 ta­ble­spoon finely grated

lemon rind

3 tea­spoons drained canned green

pep­per­corns, chopped finely 2 cloves gar­lic, crushed

12 un­cooked extra-large tiger

prawns (1kg)

½ cup loosely packed fresh flat-leaf

pars­ley leaves lemon wedges, to serve

1 Com­bine but­ter, rind, pep­per­corns and gar­lic in a small bowl.

2 Us­ing sharp scis­sors, cut along the back of prawn shells. Lightly cut along back of prawn and re­move vein. Care­fully push some of the but­ter mix­ture un­der the cut shell; thread prawns onto skew­ers. Di­vide re­main­ing but­ter mix­ture into two por­tions. 3 Cook prawns on a heated oiled grill plate (or grill or bar­be­cue) over high heat for 4 min­utes each side, bast­ing with one of the re­main­ing por­tions of but­ter mix­ture be­tween turn­ing.

4 Re­move prawns from heat; brush with re­main­ing but­ter mix­ture, then top with pars­ley. Serve prawns with lemon wedges.

SKEW­ERED PRAWNS WITH PEP­PER­CORN GAR­LIC BUT­TER

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