Grilled Prawns in Chili Lime Coriander Butter Sauce

• large fresh tiger prawns↗1 кг kg

  heads removed, shells left on

• large garlic clove↗1
• small bunch of coriander1

  coarsely chopped

• red chili↗1

  seedless, chopped

• juice of 1 lime

  plus wedges for serving

• butter↗200 г g

  soft

Step-by-step instructions

1. 1

   To make the aromatic butter, place the garlic, coriander leaves, chili and lime juice in a food processor and pulse until the ingredients are chopped but not pureed. Measure 1 Tbsp of the mixture, combine it with the prawns and refrigerate. Add the remaining soft butter, a pinch of salt and pepper to the processor and pulse again until the mass comes together. Spread it onto a sheet of foil, shape into a log and place in the freezer to firm up.

2. 2

   Light the grill. When the charcoal turns white, grill the prawns 3‑4 minutes per side, until they turn pink. Transfer them to a platter and, while still sizzling, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve it separately for dipping, along with lime wedges for squeezing.