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Butterfly prawns

by Christina Julia

Butterfly prawns

Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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

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