How to cook butterflied prawns
Presenting a platter of perfectly cooked butterflied prawns is easier than you think.
“Butterflying is a great way to cook and present prawns at your next barbecue. Not only do they look spectacular, but this technique locks in moisture while cooking to give you the best, juiciest prawns. A delicious and easy way to serve these prawns is with a little lemon juice, some fresh herbs and a drizzle of extra virgin olive oil. Try my tips to master brilliant butterflied prawns for spring barbecue season.”
- Nikki P
How to butterfly prawns
Step 1 of 6
Uncurl
Uncurl whole, unpeeled prawns, and place on a board with the belly-side facing up.
Step 2 of 6
Cut
Using a sharp knife, carefully cut prawns from just under the head to the start of the tail, avoiding cutting through to the outer shell. Keeping the shell on butterflied prawns during cooking ensures they stay juicy and moist.
Step 3 of 6
Devein
Using the tip of a knife or a skewer, remove vein from prawns.
Step 4 of 6
Press
Turn prawns over and gently press down on the prawn to open and flatten.
Step 5 of 6
Cook
Preheat a greased barbecue on medium heat, then cook prawns for 5 minutes, turning occasionally or until they change colour. To avoid overcooking prawns, which makes them dry and tough, cook only until the meat is opaque.
Step 6 of 6
Use it all up
Instead of throwing prawn heads and shells away, use them to make a stock. To do this, place prawn heads, prawn shells and 1 tbs oil in a large saucepan over medium heat. Cook for 2 minutes or until prawn shells begin to crisp. Add chopped veggies – such as onion, carrot and celery – and aromatics, such as peppercorns and bay leaves. Cover with water and bring to the boil, then simmer to allow the flavours to develop. Strain the mixture through a fine sieve before using. You can use this stock to add extra flavour to paella, risotto, fish stew or bisque.