Ingredients for Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

• 16 prawns or jumbo prawns (size U-15) in the shells, preferably with heads on

• 8 tablespoons unsalted butter (1 stick), softened

• 1 tablespoon sriracha

• 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)

• 1 cucchiaio di aglio tritato

• 1 cucchiaino di zenzero tritato

• 1 teaspoon minced Serrano chilli

• 1 cucchiaino di curcuma in polvere

• 1 cucchiaino di salsa di pesce

• 1 tablespoon lime juice, plus wedges for garnish

• Un pizzico di sale

• Canola oil for brushing

• Grilled naan, lime wedges and coriander for serving

On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the prawns lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.

In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.

Light a grill and oil the grates. Arrange the butterflied prawns in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the prawns, shell side down until lightly charred, about 2 minutes. Brush the prawns with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the prawns to plates and serve with the remaining butter, naan, lime wedges and coriander. Serve right away.

Avvertenza

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