Flash Roasted Prawns with Chilli & Coriander

These prawns are a treat to serve anytime. Super quick to prepare and cook - they are a real winner.

Ingredients

• 16 large green prawns, heads removed, butterflied

The marinade paste

• 4 cloves garlic, finely chopped
• 1 long red chilli, seeds removed (or leave in if you like it hot)
• 2 tsp ginger, chopped
• handful coriander leaves and stems, chopped
• zest of 2 lemons
• juice 1 lemon
• ground black pepper to taste
• 2 tsp sea salt
• extra virgin olive oil to blend, plus extra to serve

Method

Butterfly the prawns

1. Cut off the heads with a sharp knife. Use kitchen scissors to snip off the legs. Then cut down the length of the prawn on its underside, not quite through to the shell. Remove the intestinal tract.

The marinade paste

2. Blend all the ingredients together with just enough oil to make it runny.
3. If there is time, leave to marinate for about 1 hour.

Cook the Prawns

4. Preheat oven to 220C.
5. Arrange the prawns, flesh side up on an oven tray.
6. Spread the prawns with the paste and season well with salt and pepper.
7. Drizzle a little extra oil over the prawns.
8. Roast in the very hot oven for 5-6 minutes, or until the shells are bright orange and the flesh is no longer translucent.
9. Alternatively the prawns can be cooked on the BBQ
10. Serve hot with a good squeeze of lime or lemon juice, salt and pepper, and a drizzle of olive oil.