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Griddled Prawns with Chilli Butter
Serves: 4
time: 10 minutes
Cooking time 10-15 minutes
Britannia Chef Top or griddle
24 uncooked, shell on raw king prawns
100 g (4 oz) softened butter
2 tbsp chilli paste
2 tsp lemon juice
1 tbsp chopped chives
sea salt and freshly ground black pepper olive oil
Wash the prawns and dry well. Preheat the Chef Top or griddle on the low setting. Cream together the butter, chilli paste, lemon juice and chives. Season to taste and set aside. Pour a little olive oil on to the Chef Top or griddle. Add the prawns and cook on each side for 5-7 minutes on each side, depending on size. You will see them gradually turning rose pink. If they are cooking too quickly move to the outer edges of the Chef Top or griddle. Place on individual plates and dot with the chilli butter.
Serve immediately with crisp French bread to mop up the butter.
Tip: Ensure you provide finger bowls with warm water and a wedge of lemon, a dish for the heads and shells and plenty of napkins. If you prefer you may wish to remove the head and shell but leave the tail intact before cooking.
