An easy, herby seafood dish with a touch of lemon
Ingredients
12 large tiger prawns, peeled and de-veined
2 tbsp Dijon mustard
50 g melted butter
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp basil, chopped
1 lemon, juiced
1 pinch salt
1 pinch white pepper
Cooking method
1
Combine all the ingredients in a shallow dish and mix well.
2
Add the prawns and toss to coat.
3
Cover and marinade in the fridge for 1 hour.
4
Remove the prawns, leave them loose or thread on to skewers.
5
Cook over medium heat for 2 – 3 minutes each side
Ingredients
Ingredients
12 large tiger prawns, peeled and de-veined
2 tbsp Dijon mustard
50 g melted butter
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp basil, chopped
1 lemon, juiced
1 pinch salt
1 pinch white pepper
Directions
Cooking method
1
Combine all the ingredients in a shallow dish and mix well.
2
Add the prawns and toss to coat.
3
Cover and marinade in the fridge for 1 hour.
4
Remove the prawns, leave them loose or thread on to skewers.
5
Cook over medium heat for 2 – 3 minutes each side