Grilled King Prawns with Lime, Chilli & Coriander Butter, and Bok Choi & Roasted Tomatoes
recipe
Grilled King Prawns with Lime, Chilli & Coriander Butter, and Bok Choi & Roasted Tomatoes
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Succulent prawns with a delicious, spicy accompaniment
Ingredients
- 16 Fresh or frozen king prawns with shells removed
- 125g butter
- 3 large red chilies finely chopped
- Zest & juice of 2 limes
- 100g Coriander
- 4 Bok choi separated & washed
- 4 tomatoes
- 2 cloves of garlic
- Salt & pepper to season
Preparation:
40
Total Time:
40min
Directions
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- Slice tomatoes in half and place on oven-proof dish. Finely slice garlic and place on top of each tomato, sprinkle with salt and olive oil. Roast in preheated oven at .
- Using softened butter, stir in chopped chillies, lime zest and chopped coriander then slowly add the lime juice, beating well. Season with salt. Roll butter into a sausage shape in cling film or greaseproof paper, then leave to set in the fridge.
- Bring a large pan of water to the boil then briefly plunge the Bok choi into the boiling water for minute. Drain and return to the empty pan, covering to keep warm.
- Place prawns in a grill proof dish and drizzle with olive oil and season with salt & pepper. Grill for minutes, turning prawns over and grilling for a further mins. Slice butter into disks and place on top of prawns. Grill until the butter has melted. Serve with the bok choi and the roasted tomatoes, placing prawns on top and spooning any melted butter over the top. For that extra touch garnish with a few coriander sprigs.
Source: Kerrygold butter
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