Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white wine for perfection!

Prep time: 15 minutes  Marinade time: 20-30 minutes Cooking time: 5-6 minutes

12 large green king prawns
3 cloves of garlic finely chopped
2-3 red chillies finely chopped
3/4 teaspoon of salt
2 tablespoons olive oil

Shell and devein prawns leaving tail section intact.
Butterfly the prawns by slicing down the back of each prawn but do not cut through and then flatten.
Place into a bowl, add salt, chilli and garlic and smear prawns well but gently with marinade using rubber gloves.

Leave to sit for at least 30 minutes. Salt will draw some moisture from prawns during this time. Drain any excess moisture, then add oil to prawns and mix through.
Heat frying pan or grill until hot then add prawns flattening them so you can brown them on each side. Cook until golden brown and just cooked – about 5 minutes in total.

(you could add a small knob of butter to the pan create a buttery, chilli, garlic sauce if you like)
Serve immediately – adding a squeeze of lemon and a grind of pepper to your taste.



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Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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