Just 10 minutes to prepare a restaurant-quality-dish. This prawn is super easy to make and is a kind of no-fail-dish. Perfect for any kinds of occasions you can think of: family dinner, friends gathering, outdoor BBQ, romantic date meal, drinking food, etc.
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INGREDIENTS (4 servings)
600 gram (1.3 lb.) prawns (fresh or frozen)
30 gram (2 Tbsp) unsalted butter – soft at room temperature
20 ml (4 tsp) olive oil
4-5 big garlic cloves (20 gram) – minced
5 gram (1 Tbsp) Mozzarella cheese – grated
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 teaspoon salt (or to taste)
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1. Cut off the antennae and hard rostrum on the prawn’s head. Thread one prawn onto each skewer. Using a sharp knife or scissors, de-vein the prawn by cutting about halfway through the prawn from its head to its tail on the back. Wash them and pat dry with paper towels.
Mix the rest of the ingredients together. Using a small spoon, put the garlic butter herb paste onto the split back of the prawns. You can brush any leftover paste on the body of the prawns to add some extra buttery-ness.
Arrange the prawns on a baking tray. Grill them at 200 – 210ºC/ 390 – 410ºF until they are cooked – you can tell by the lovely orange-pink colour of their shell. I put the prawns into the oven the same time as I turn it on and my total baking time was about 25 – 30 minutes.
These prawns are best eaten while hot with a fresh squeeze of lemon. The only thing that can make them better (and fancier) is a glass of cold white wine :)