Peanut Chutney Butterflied Prawns

Enough for about 8 people as a starter

Equipment needed: Large Oven Dish Or Oven Proof Pan, Chopping Board, Very Sharp Knife (Boning Knife If Possible), Large Mixing Bowl, Colander.

Pre-Heat a Grill on Full Heat

Preparation time: 20 mins

Marinating Time: >30 mins

Cooking Time: Approx. 18 mins


16 Extra Large Uncooked Prawns (Available in 700g-1kg Frozen Blocks) Defrosted

Juice of 1 lemon + 1 lemon cut into quarters

1 tbsp Extra Virgin Olive Oil

2 tsp Kit’s Peanut Chutney

1 hand full Chopped Fresh Coriander (washed prior to chopping)

Salt & Pepper to taste (approx. ¼ tsp of each)


1) Place a prawn on the chopping board and using the sharp knife, carefully slice towards the tail through the back of the prawn through their shells. This will reveal a black or dark brown “vein” which should be removed (this is actually an intenstine!)

Slice through the prawn so that they can be flattened or as the pro’s say, butterflied!

Wash and keep in a colander to drain the water off.

2) In a large mixing bowl place the lemon juice, Olive Oil, Peanut Chutney, half the chopped coriander and seasoning. Mix with a spoon and then add the prawns. Mix thoroughly and cover with clingfilm.

Leave to marinade as long as possible, min 30 mins, max 24 hours in a fridge.

3) Pre-heat the grill. Just before serving, remove the prawns from the marinade with and place in a pan, shell side up. Place under a hot grill for 10 mins, when they are pink and maybe a little charred, turn them all over and place under the grill again for about 6-8 mins. The flesh should be slightly firm but not rock hard. 

Remove from the grill and place on a plate, sprinkle the remaining coriander over the prawns and decorate with lemons.

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