Chilli and garlic butterflied prawns
480 g, (large), peeled, tails intact (buy 1kg)
Dried chilli flakes
1 tsp, (dried)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
4 medium, (Desiree)
2 bunch(es), trimmed
2 medium, cut into thick strips
2 cup(s), (1 bunch), trimmed
1 medium, (wedges), to serve
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.