Chilli and garlic butterflied prawns
2
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Pop a plate of these tasty prawns in the centre of the tables and let your guests help themselves. You might have to make enough for seconds!
Ingredients
Raw peeled prawns
480 g, (large), peeled, tails intact (buy 1kg)
Olive oil
1 tbs
Dried chilli flakes
1 tsp, (dried)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Potato(es)
4 medium, (Desiree)
Asparagus
2 bunch(es), trimmed
Red capsicum
2 medium, cut into thick strips
Rocket
2 cup(s), (1 bunch), trimmed
Lemon(s)
1 medium, (wedges), to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Using a sharp knife, cut halfway through prawns along the back and gently press with the palm of your hand to butterfly. Remove veins. Place in a large bowl with oil, chilli, garlic and parsley and toss gently to coat. Cover and refrigerate for 1 hour.
2
Meanwhile, prick potatoes all over with a fork and place on a plate lined with paper towel. Sprinkle with a little water. Microwave potatoes on High (100%) for 4–5 minutes or until just tender. Thickly slice and lightly spray with oil.
3
Preheat a chargrill or barbecue over medium-high heat. Lightly spray asparagus and capsicum with oil. Cook asparagus, capsicum and potato slices, turning occasionally, for 6–8 minutes or until lightly charred and tender. Transfer to a plate and cover to keep warm.
4
Cook prawns for 2–3 minutes each side or until they change colour and are just cooked through. Place prawns in a large serving dish. Serve with grilled vegetables, rocket and lemon wedges.
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