Garlic Butter Prawns


  • 280g butter
  • 2 tablespoons Dijon mustard
  • juice of half a lemon
  • 2 cloves garlic, chopped
  • half a bunch fresh parsley, chopped
  • 1 kg medium raw prawns, peeled with tails attached, and deveined


  • Preheat oven to 230 degrees C.
  • In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.
  • Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.

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