Butterflied prawns with Asian dipping sauce is a simple but impressive BBQ dish that is packed with flavour. BBQ prawns are a summer must-have, and when you cook prawns in the shell, not only do they stay moist and have more flavour, but they also have great colour and make for an eye-catching spread. You can buy butterflied prawns in some supermarkets, or get the fishmonger to butterfly for you, but it’s also easy to do at home! To butterfly prawns, all you have to do is cut all the way down the back of the prawn with a sharp knife, ensuring not to cut all the way through. Our recipe for butterflied prawns with an Asian dipping sauce is a BBQ dish that you’ll make again and again. Juicy prawns have a delicate flavour that is complemented so well by the dressing, but if you like you can also serve them with a simple lemon butter sauce.
- 24 large butterflied prawns in the shell
- For the dressing
- Small bunch of coriander, roughly chopped
- Small bunch of mint, roughly chopped
- 3 garlic cloves, crushed
- 2 red chillies, finely chopped
- Zest and juice of 2 limes
- 2tbsp sesame oil
- 2tbsp sesame seeds
- 3tbsp olive oil
- 2tbsp soy sauce
- 1tbsp white wine vinegar
To make the dressing, mix together all the ingredients with 3tbsp of water and season to taste.
Then, on a medium-heat BBQ, grill the prawns for a few minutes on each side, until they are pink and cooked through.
Serve the cooked prawns on a platter and drizzle over the dressing. Save some of the dressing to serve in a pot for dipping!