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500g Butter Prawns

 Note: We add a final touch of crushed course salt to compliment the sauce.

 Country/Territory: South Africa

Chargrilled on high heat for 2-3 mins until opaque and served with flavoured butters and bread.

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    500g prawns, unpeeled
    2 tablespoons olive oil
    7 cloves garlic, chopped
    4 small red chillies, seeded chopped
    100g butter, at room temperature
    2 tablespoons dill, chopped
    2 tablespoons parsley, chopped
    Rustic baguette, to serve
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  • Step 1
    Place prawns in a shallow dish. Drizzle over oil. Add half garlic and chilli and season well. Toss prawns to coat, cover and chill in fridge to marinate for 15 mins.
  • Step 2
    Place half butter in a bowl with remaining garlic and chilli. Mix well to combine. Combine remaining butter with dill and parsley. Transfer butters to serving dishes, cover and chill until ready to use.
  • Step 3
    Cook prawns on a barbecue or chargrill on high heat for 2-3 mins until opaque. Serve prawns with flavoured butters and bread.
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