INGREDIENTS
1kg queen prawns, with or without the heads
(This will depend on your preference. I feel like the heads add flavour so I usually keep them on.)
1 ½ tsp chilli powder
½ tsp turmeric
1 tbsp crushed green chillies
3 level tbsps ground garlic
3 tbsps mayonnaise
½ tsp salt
¼ tsp black pepper
Juice of 1 lemon
½ cup butter, cubed
METHOD
Preheat oven to 180°C.
Sprinkle prawns with chilli powder, turmeric, green chilli, ground garlic, mayonnaise, salt, black pepper and lemon juice.
Mix thoroughly, ensuring that all the prawns are well-coated.
You might be more comfortable making a paste first and dipping each prawn into it.
Cube butter and place over a single layer of prawns in an oven-proof tray.
Place prawns in oven and bake for 10 minutes. Then, turn up the heat and grill for a further 10 minutes.
Serve with savoury rice, lemon butter sauce, garlic bread and chips.
LEMON BUTTER SAUCE
INGREDIENTS
125g butter
1 heaped tsp ground garlic
¼ tsp black pepper
¼ tsp mixed herbs
½ tsp salt
2 tbsps lemon juice
125ml fresh cream
METHOD
Melt the butter in a small pot.
Add the garlic and spices and stir until combined.
Stir in the lemon juice. Lastly, add the fresh cream while stirring. Allow the sauce to thicken and remove from the heat.
SAVOURY RICE
INGREDIENTS
1 carrot, cubed
1 tomato, cubed
½ red pepper, cubed
½ green pepper, cubed
1 onion, cubed
½ tsp ground garlic
½ tsp ground red chilli
1 tbsp finely chopped coriander
2 tbsps Spice for Rice seasoning
1 tsp salt
2 tbsps butter
1 ½ cup uncooked rice
METHOD
Boil the rice in salted water until almost fully-cooked. Drain and set aside.
In a pan, sauté the onion in butter. Add the carrot, peppers, and tomato and cook until slightly softened. Add the seasoning.
Stir into the rice and return the rice to the stove to steam on the lowest setting.
Fluff the rice and stir in the coriander.
