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Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

These grilled butterflied prawns offer a vibrant fusion of Southeast Asian flavours, featuring a punchy sriracha and lemongrass butter that perfectly complements the natural sweetness of the shellfish. By butterflying the prawns, you create more surface area for the aromatic marinade to penetrate, resulting in a dish that is as visually impressive as it is delicious. The addition of turmeric and ginger provides a warm, earthy depth that balances the zesty lime and spicy serrano chilli.

As a high-protein option, this recipe is ideal for those seeking a light yet satisfying meal that does not compromise on taste. It is best served family-style with toasted naan bread to mop up the fragrant butter and plenty of fresh coriander. Whether you are hosting a summer barbecue or looking for a sophisticated midweek dinner, these prawns are a quick and healthy way to enjoy fresh seafood at home.

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Ingredients for Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

  • 16 prawns or jumbo prawns (size U-15) in the shells, preferably with heads on

  • 8 tablespoons unsalted butter (1 stick), softened

  • 1 tablespoon sriracha

  • 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 teaspoon minced Serrano chilli

  • 1 teaspoon ground turmeric

  • 1 teaspoon fish sauce

  • 1 tablespoon lime juice, plus wedges for garnish

  • Pinch of salt

  • Canola oil for brushing

  • Grilled naan, lime wedges and coriander for serving

On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the prawns lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.

In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.

Light a grill and oil the grates. Arrange the butterflied prawns in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the prawns, shell side down until lightly charred, about 2 minutes. Brush the prawns with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the prawns to plates and serve with the remaining butter, naan, lime wedges and coriander. Serve right away.

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  • 28 jan 2026 | Ursprungligen publicerad

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