Roasted Butter Prawns
A simple yet mouth-watering dish for you menu!
Prep
25

Cook
10

Serves
10

Indredients
1.2kg raw king prawns
120g butter
8 birds eye chillies, halved
20 curry leaves
250g desiccated coconut
Marinade
40ml Shaoxing rice wine
15ml light soy sauce
15g light brown sugar
60g Essential Cuisine Peanut Free Satay Style Seasoning
25g garlic, crushed
Method
- Preheat an oven to 220c.
- In a large bowl add the marinade ingredients, mix well and add the prawns. Leave for 15 minutes to marinate.
- Spread the prawns out on a large baking tray, dot with the butter, chillies and curry leaves. Roast for 10 minutes or until cooked.
- Dry toast the coconut in a large frying pan over a medium high heat. Stir until golden brown. Remove from the pan & add half to the prawns to absorb some of the juices in the pan.
- Place prawns in a suitable serving dish, top with the rest of the coconut.