Grilled prawn in verde butter and arugula salad
Recipe by Lily Lim
12-16 Tiger Prawns (Medium size, depends on how much of a prawn lover you are.)
- Devein and butterfly the prawns.
- to butterfly the prawns, spilt the prawns from feet to spine with a knife. Be sure not to cut the prawns to 2 separate halves.
- Season the prawns lightly with sea salt and black pepper
Verde
Italian Parsley (flat leaf) - 1 handful
Coriander (aka Chinese parsley) - 1 handful
Spring Onion -3-4 sprigs
3-5 cloves of garlic (depends on how garlicky you like it)
2 large green chilli (seeds remove)
125g of butter (soften)
- Blend all the ingredients in a blender except for the butter; once its blend well, add the butter and violet you got yourself a herbie kinda butter. (You may keep the extra butter in the fridge or freeze for future use)
Prep. Time → 20 min
Cook Time → 5-8 min
1. Cooking Method
Smear the prawns with the Verde butter. You may barbecue it or just grill it in the oven at 175-180ºC for about 5-7mins or till the prawns meat turn opaque and the shells are bright pink. Keep the cooking juice in the cooking tray.
2. Plate to Serve
Scrunch a handful of arugula (aka rocket leaves) or spinach onto the serving plate. Place the prawns on the salad and drizzle spoonful of the cooking juice onto the salad.
Serve with a lemon/lime wedge.
starters, salad, starters, prawns, grilled, arugula November 03, 2011 19:29
No one has liked this recipe.
No comments yet.