1kg (2.2 pounds) large raw prawns, unpeeled
125g (4.4 oz) butter, cubed
1/4 cup cracked black pepper
1/4 cup lemon juice
Sea Salt flakes and coriander (cilantro) leaves, to serve
These oven baked prawns are moorish. It may seem like a lot of pepper, but because they are baked in their shell, the flavour when peeled is not overwhelming, but delicious!
Hints and Tips
This dish is inspired by Cambodian Kampot Pepper (known as the world’s best pepper) if you can get your hands on some, it is well worth it.
Pre-heat oven to 210c (410f).
If your prawns are really large, you can snip the base near the tail and remove the vein along the back, leaving the rest of the shell intact.
Place in an oven proof baking dish and sprinkle with the butter cubes and pepper.
Place in the oven for approximately 3-4 minutes. Turn over and cook for another 3-4 minutes. Cooking time will depend on the size of your prawns, but they should be just starting to turn pink and curl up.
Add the lemon juice and place under a hot grill (broiler) to finish for a minute or so.
Serve with a sprinkle of sea salt flakes and coriander leaves, dipping the prawns into the lovely juice!