Buttery prawns and a freshly toasted brioche is the taste of summer.

Ingredients

Serves: 6

Timing: 20 mins

  • 500g raw tiger prawns
  • Drizzle of olive oil1
  • tsp chilli flakes
  • 250g of unsalted butter
  • 5 cloves garlic, sliced
  • 1 Lemon (zest and juice)
  • 6 hot dog style brioche rolls
  • 2 spring onions, greens and whites separated and finely sliced
  • Handful of chives, finely chopped
  • Handful of flat leaf parsley, finely chopped
  • Sea salt
  • Freshly ground black pepper

Method

  1. Prepare your gas or charcoal BBQ with a direct and indirect heat set up. (For charcoal, fill one side with charcoal and leave til the charcoal is covered in grey ash. For gas, preheat the entire grill and turn off the burners on one side).
  2. Into a cold cast iron skillet, add the zest of one lemon, a teaspoon of chili flakes and a drizzle of olive oil.
  3. Place on the indirect side of your grill or on a low heat on your hob to slowly heat.
  4. Cut the butter into large cubes and add to the pan, allowing it to gently melt.
  5. Finely slice the garlic cloves and whites of the spring onions, reserving the greens togarnish later, and add these to the pan along with some salt and pepper.
  6. Using two metal skewers, or two wooden skewers that have been soaked in water, thread the prawns onto the skewers and cover with a drizzle of olive oil and a sprinkle of salt.
  7. Sear the prawns over a high heat, for about 3-5 minutes, turning frequently until charred on all sides, pink and cooked through
  8. Split the rolls lengthways down the middle then brush with the garlic butter before toasting on the grill.