Ingredients
12 x Raw Skull Island Prawns, thawed
Garlic Parsley Butter
3 cloves garlic, crushed
100g butter
1 tbsp parsley, chopped
Thai Lime Butter
1 tbsp butter
1 tbsp coriander, chopped
Grated zest of 1 lime
½ tbsp fish sauce
½ tsp sesame oil
Harissa (HOT)
½ tsp harissa for each prawn
Method
- Preheat your BBQ to high.
- Split the Skull Island prawns in half lengthways. Remove entrails and set aside.
- Make the Garlic Parsley Butter: combine all ingredients and mix well.
- Make the Thai Lime Butter: combine all ingredients and mix well.
- Lightly oil the Skull Island prawns and place split side down on the BBQ. Grill on one side for 1 minutes and then turn over.
- Spread the Garlic Parsley Butter on four of the prawns. Spread the Thai Lime Butter on another four of the prawns. Spread harissa on the remaining four prawns and grill. Cook for a further 2 minutes
- Serve immediately.