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.
