Butterflied BBQ Prawns with Grilled Herbed Bread

Cook time 1 hour
Servings 4


4 slices of thick sourdough

12 large green king prawns, head removed (optional)

100g butter, softened

1/2 tsp ground red chilli

2 clove garlic, minced

Zest of ½ lemon plus the lemon cut into wedges to serve

Pinch salt

1 tsp dried oregano

Handful of flat-leaf parsley leaves

Butterflied BBQ Prawns with Grilled Herbed Bread


To butterfly the prawns use a sharp knife and carefully cut the belly side of each prawn open, ensuring not to cut all the way through to the back. Leaving the tail intact. With a small knife remove the intestinal tract. Press down on the prawn slightly to keep it flat and open.

Mix half of the butter, half of the garlic, all of the chilli and lemon and a pinch of salt in a small bowl until well combined. Using a pastry brush, brush the flesh of the prawn with a generous amount of butter. This can be a few hours before cooking and stored in the fridge.

In a mortar and pestle, crush the remaining garlic with a little salt and then add the parsley and oregano. Pound to form a paste and the mix in the butter.

Heat the BBQ to high heat. On one side of the bbq add the bread and grill for a minute or two on each side until nicely toasted. On the other side grill prawns shell side down for 30 seconds to 1 minute, or until the shell starts to change colour and the flesh goes white.

Generously spread the herb butter over the hot sourdough. Serve with prawns and extra lemon.