Ingredients
- 12 extra large green king prawns (1.2kg)
- 125g butter, cubed
- 2 cloves garlic, finely chopped
- 2 tsp grated ginger
- 2 tbsp chopped coriander
- 1/4 tsp sea salt flakes
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp chilli flakes
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 3 limes, cut into cheeks
- Mint sprigs, to garnish
Mint Salsa
- 1/4 cup fresh mint, thinly shredded
- 1/2 small red onion, finely diced
- 1/2 Lebanese cucumber, finely diced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Recipe by: Wendy Quisumbing
Serves: 6
Prep Time: 20 minutes
Cooking Time: 5 minutes
Method
- To prepare the prawns, use scissors to cut the legs from the body and discard. Using a small sharp knife or small scissors, cut the prawns along the back, from head to tail, slicing through the shell and halfway through the flesh. Open up slightly to reveal more flesh. Remove the intestinal tract and discard.
- Make tandoori butter by combining butter, garlic, ginger, coriander, chilli flakes, cardamom and cinnamon in a small saucepan; cook until butter has melted and the mixture becomes fragrant. Set aside.
- Make Mint Salsa by combining mint, onion and cucumber, oil and lemon juice; mix well and set aside.
- Preheat a BBQ plate or char-grill pan over medium-high heat. Place prawns cut side up onto the BBQ, baste liberally with melted butter; cook for 5 minutes, continuously brushing with butter, or until prawn shells turn a bright orange and flesh becomes opaque.
- After the first 2 minutes of the cooking time, add limes cut side down onto the hot grill to caramelise.
- Arrange prawns on a large platter with salsa and lime cheeks. Garnish with mint sprigs.
Recipe Notes
Prawns can be pre-prepared the day before serving. Simply cook the next day.
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