Barbecued Gulf Tiger Prawns with Chilli, Garlic and Soy Burnt Butter

Recipe courtesy of Colin Barker

INGREDIENTS

8-12 U6 Tiger Prawns (split down the back of the shell with entrail removed)
1 x small red chilli, sliced
1 x clove garlic chopped
150grams butter
2 x tablespoons olive oil
80mls soy sauce
Squeeze of lemon or lime
Picked coriander leaves to garnish

METHOD

Place prawns on a hot grill or bbq, leg side down. Season with salt & pepper & a little olive oil.
Whilst prawns are cooking, melt butter in a small pan. Add garlic & chilli, fry until golden and fragrant. Add soy sauce & citrus juice to stop cooking.
Allow prawns to cook, shell side down until meat is firm and slightly translucent. Shells should be dark and fragrant.
Remove prawns from heat and arrange on platter, spoon over warm butter mixture and scatter with picked coriander leaves.