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Sauteed Zesty Chilli Butterfly Tiger Prawns

featuring Chef Muse

INGREDIENTS

METHOD

  • 6 Tiger Prawns

  • 2 tablespoon lemon juice

  • Lemon Zest from 1 lemon 

  • 1 tablespoon red chilli bullets, chopped

  • 1 teaspoon chopped basil leaves

  • 2 cloves of garlic, chopped

  • 2 tablespoon olive oil

  • Chef Stone's Secret Spice

  • Salt and Black Pepper to taste

  1. Peel and wash prawns, remove veins and make a slit across the back about half the thickness of the prawns to butterfly

  2. Season with salt, black pepper and secret spice

  3. Mix together olive oil, lemon zest, lemon juice, basil, chopped garlic, chopped chillis and pour over prawns.

  4. Sear prawns over medium heat, turning once until cooked through.

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