Our Recipes / Fresh Made Easy / Fire-Roasted Tiger Prawns with Chilli Herb Butter
Fire-Roasted Tiger Prawns with Chilli Herb Butter
A spicy summer favourite tiger prawns cooked in a hot pizza oven and brushed with garlicky chilli butter, infused with Windy Hills Chilli, Parsley and Thyme. Serve sizzling with lemon on the side for drizzling.
Shopping List
Small handful Windy Hills Flat-Leaf Parsley, finely chopped
A few sprigs Windy Hills Thyme, leaves picked
Juice of ½ Lemon, plus wedges to serve
Pantry CHECK
100g Unsalted Butter, room temp
6 Garlic Cloves, minced
3 Windy Hills Bird’s Eye Chillies, finely chopped
1½ tsp Paprika
1 tsp Chilli Flakes
Salt & Cracked Pepper to taste
12 Large Raw Tiger Prawns, peeled (tails on), deveined
METHOD
Make the butter: In a small saucepan, fold good-quality room temperature butter gently and stir in garlic, chillies, paprika, chilli flakes, parsley, and thyme.
Prep the prawns: Drizzle with olive oil and season lightly with salt.
Fire it up: Preheat your pizza oven to high (around 400°C). Using kitchen scissors, cut down the belly of each prawn (shell on) to create a pocket. Generously fill each with the room-temperature chilli herb butter. Place prawns shell-side down in a heatproof tray or cast iron pan and cook in the oven for 3–4 minutes, until the flesh is just cooked and the butter is bubbling.
Butter and serve: Remove from oven and immediately baste with the hot chilli herb butter. Serve with extra lemon wedges and crusty bread to soak up the buttery goodness.
TOP TIP
You can make the butter ahead and store it in the fridge or roll into a log and freeze in baking paper. Slice off what you need all summer long!
