TasiaGracia SegerComment

Grilled Prawns with Garlic, Chilli and Kaffir Lime Butter

TasiaGracia SegerComment
Grilled Prawns with Garlic, Chilli and Kaffir Lime Butter

So excited to share with you all, our newest member of our family. Introducing the @georgeforman_anz Smokeless Grill. Bring your outside grilling experience indoors with the Smokeless Grill, so perfect for anyone living in an apartment! We’ve created a mouth-watering recipe using it for you - Grilled Prawns with Garlic, Chilli and Kaffir Lime Butter. Super tasty and zesty, a perfect dish to create this festive season. Check out the video recipe in our Instagram Stories.

SERVES 4                PREP 10 MINS               COOK 20 MINS

INGREDIENTS

  • 500 grams of Tiger Prawns (cleaned, deveined and butterflied)

  • 200 grams of salted butter, room temperature

  • 3 large red chillies, finely chopped

  • 10 cloves of garlic, finely chopped

  • ½ cup of coriander leaves, roughly chopped

  • 6 kaffir lime leaves, finely sliced

  • Juice from 1 kaffir lime fruit, substitute with lime if not available

  • Salt, to season

  • Micro chervil, to garnish

  • Baguette to serve

METHOD 

1. Preheat George Foreman smokeless grill to medium-high.

2. Using scissors, cut prawns in half lengthways, cutting from the spine inwards. Leave legs and heads intact in the shell as you cut. Open out prawns from incision and flatten. Season with salt and pepper, then set aside.

3. Combine butter, chilli, garlic, coriander and kaffir lime leaves and juice in a small bowl and mix well.

4. Grill prawns for 2 minutes on each side. Spread the butter over prawn meat and remove from heat once cooked through.

5. Arrange Prawns on a serving platter and brush more butter into hot prawns. Scatter micro chervil on top and serve with fresh baguette.