For The PRAWNS:1 kg large prawns¾ teaspoon salt1 teaspoon coarse red chillies½ teaspoon coarse black pepper 1 ½ tablespoon freshly chopped garlic3 teaspoon lemon juice1 teaspoon olive oil Butter for frying/grilling/braai (bbq)-ingredients For The LEMON BUTTER SAUCE125g butter (chopped into cubes)Juice of half a fresh lemon½ teaspoon sugarSalt to taste ¼ teaspoon Coarse red chilli Pinch of Coarse black pepper 1-2 tblspns Dried parsley
METHOD FOR THE PRAWNS:1.) Wash, de-vein and butterfly the prawns- drain all water out.2.) Marinate with all the ingredients except the butter for atleast an hour. 3.) Heat butter in a nonstick pan and place prawns in this (flesh down and shell side up). In a PAN - Cook until the shell turns pink then turn over and fry the other side.On a GRILL - place flesh side down and close until cooked (brush with melted butter halfway through cooking).On a braai (bbq) STAND- place prawns in between a braai (bbq)-rack, cook flesh side down then turn over (brush with melted butter halfway through cooking). 4.) Remove from the pan,grill, braai (bbq) and transfer to a baking dish- top with a little of the lemon butter sauce and grill for about 5 minutes (optional).5.) Then serve with the rest of the lemon butter sauce, savoury rice, chips and salad. METHOD For The LEMON BUTTER SAUCE:1.) Add butter to a light-coloured saucepan (this is important so you can see that it does not burn) and melt butter over medium heat.2.) Once butter is melted, add lemon juice, parsley,salt, sugar, chilli flakes and pepper and simmer for 3 minutes.3.) Switch off the heat and pour over fish before serving.