Directions:
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge.
- Add the butter and some salt and pepper to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Let prawns marinate and butter harden for about 1/2 hour.
- Heat the barbecue to medium-high. Cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.92 Kcal (1323 kJ) | ||
| Calories from fat | 311.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.61g | 53% | |
|---|---|---|---|
| Cholesterol | 100.88mg | 34% | |
| Sodium | 22.33mg | 1% | |
| Potassium | 52.34mg | 1% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 505.32 Kcal (2116 kJ) | ||
| Calories from fat | 498.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.37g | 53% | |
|---|---|---|---|
| Cholesterol | 161.37mg | 34% | |
| Sodium | 35.71mg | 1% | |
| Potassium | 83.72mg | 1% | |
| Total Carbs | 2.05g | 0% | |
| Sugars | 0.92g | 2% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 2.73g | 3% | |
| Vitamin C | 26.5mg | 28% | |
| Vitamin A | 0.7mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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