Grilled Butterfly Prawns

I never enjoy my food when i eat using a fork and knife. It just doesnt taste as good as when you eat using your fingers and ofcourse the last yummy lick to your fingers...dont you love to get your fingers dirty. This dish lets you dig in with both your hands and watch your guests/family enjoying every second of it.

Ingredients
Prawns - With shell and tail intact (500 gm)
butter - 1/2 cup
red chilli paste - 2 tbsp
ginger/garlic paste - 1 tbsp

Method:
Cut out the head of the prawns. Now with a sharp edged knife, make a small incision which runs against the length of the prawn. Do not make the incision too deep as it would then cut the prawns into two halves, which we obviously wouldnt want.

When the incision reaches the tail, make the cut a little deeper and you will find that the prawn automatically opens up easily. With the help of the knife, make smaller cuts on the incision so that they open up further.

Wash and pat dry the prawns. Now marinate the prawns with ginger garlic paste, lemon juice and salt to taste. Leave the prawns to marinate for 15 mts to an hour.
Note: In case you are using salted butter, adjust salt levels accordingly. Ideally i marinate the prawns and pop it in the oven just before im serving. That way, im sure the prawns are nice and piping hot. It doesnt taste as good when its cold.
Now mix the butter with the red chilli paste.Apply this mixture to the insides of the prawns. Arrange the prawns on a baking tray. Drizzle some olive oil over the prawns and let it grill in a preheated oven for 15 mts at 180C.

Serve immediately.

P.S: This is another one of my dearTholsieAmma's recipes