Butterfly prawns







Cook Time

160-170 Min


  • 16 raw tiger prawns, peeled and deveined, with tails intact
  • juice of 2 limes
  • 1 teaspoon cardamom seeds
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1⁄2 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 garlic clove, crushed
  • 1 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • If using bamboo skewers, soak in cold water for at least 30 minutes.
  • Cut the prawns in half lengthways down to the tail, and flatten out to form a symmetrical shape.
  • Thread a prawn onto two skewers, with the tail in the middle. Thread another 3 prawns onto the same two skewers in the same way. Repeat until you have four sets of 4 prawns on each two skewers.
  • Lay the skewered prawns in a glass or ceramic dish. Sprinkle the lime juice over them. Combine the spices and oil in a small bowl, and use to coat the prawns well. Cover and chill for 2 hours.
  • Cook the prawns on a foil-lined grill pan under a hot grill for 6 minutes, turning halfway through cooking. Serve immediately.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}