Ingredients

Prawns

• 18 very large prawns, or 24 large prawns

Marinade

• 6 tbsp finely chopped coriander
• 2 lemon grass stems finely chopped
• 3 garlic cloves, crushed
• 2 tsp ginger, finely chopped
• 1 tbsp fish sauce
• juice of 1 lime
• 1 small red chilli, finely chopped
• 180ml coconut milk
• 2 tsp honey

Lemongrass and Coriander Butter:

• 125g butter, at room temperature
• 2 tbsp coconut milk
• 4 tbsp coriander, finely chopped
• 1 tbsp lemongrass, finely chopped
• 1 garlic clove, finely chopped
• juice of 1/2 a lime

Method

1. Prawns: Trim the prawns legs and butterfly them open from the leg side (be careful not to cut all the way though the shell). De-vein the prawn and spoon out the head cavity.
2. Marinade: Mix all the marinade ingredients together in a bowl. Place the prawns in the marinade and coat them well. Cover the bowl and refrigerate the prawns in the marinade for 1-3 hours.
3. Coriander and Lemongrass Butter: Place all the butter ingredients in a food processor and blend them together until well combined or mix them together in a bowl with a fork until well combined.
4. To Cook: Spoon the marinade over the flesh side of the prawns and place the cut side down on a hot barbecue for 5-8 minutes dependent on their size until they are pink and cooked through. Remove them from the barbecue and keep them hot until ready to serve.
5. To Serve: Spoon a little of the coriander and lemongrass butter on each prawn and serve with a Vietnamese noodle salad or your choice of accompaniment. If the prawns have cooled, place them under a hot grill briefly with the butter.