Butterfly King Prawns Recipe

Butterfly the prawns

Rinse prawns and pat dry with paper towels. Using kitchen scissors, cut along the back of each prawn from head end to tail, cutting through the shell but not all the way through the flesh. Carefully open the prawn and spread the flesh flat so it resembles a butterfly. Devein if necessary by removing the dark vein with the tip of a knife or a skewer.

Season the butterflied prawns on both sides with 3/4 teaspoon sea salt and 1/4 teaspoon black pepper. Sprinkle lemon zest over them and set on a plate while you prepare breading or sauce.

Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Lightly dust each butterflied prawn in flour, shake off the excess, dip into egg, then press into breadcrumbs to coat. Repeat for all prawns.

Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add breaded prawns, shell-side down if shells remain, and fry 1.5–2 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined tray and keep warm. If you prefer no breading, skip this subsection and proceed to the sauce step using uncooked butterflied prawns.

Wipe the skillet clean if you used it for frying (or use a fresh pan). Add 2 tablespoons olive oil and 25 g unsalted butter to the pan over medium heat. When the butter has melted and the oil is hot, add minced garlic and sauté 30–45 seconds until fragrant but not brown.

Add the prawns to the skillet in a single layer (if breaded, add them carefully to avoid knocking off crumbs). Cook 1–2 minutes per side for uncooked butterflied prawns, or 30–45 seconds per side to reheat and glaze breaded prawns, until the prawns are opaque and just cooked through (internal temperature about 60–62°C if checked).

Pour in 2 tablespoons fresh lemon juice and stir to deglaze the pan, scraping any browned bits. Add 1 teaspoon lemon zest, the remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper if needed. Spoon the sauce over the prawns for about 30 seconds so they are well coated.

Remove the pan from heat and stir in 2 tablespoons chopped parsley and 25 g additional butter if you like a richer glossy sauce (optional). Taste and adjust seasoning.

Arrange the butterfly prawns on a warm platter or individual plates. Spoon remaining garlic-butter sauce over the prawns, sprinkle extra chopped parsley, and serve immediately with lemon wedges on the side.

Suggested accompaniments: steamed rice, crusty bread to mop up sauce, or a simple green salad.