BBQ Tiger Prawns with Garlic Lemon Butter蒜香黄油炭烤虎虾
Butterflied jumbo tiger prawns off the BBQ with garlic, lemon and parsley butter.虎虾开背上烤炉，蒜香柠檬黄油，夏天必做。
- Serves份量
- 4
- Prep准备
- 15 min分钟
- Cook烹饪
- 8 min分钟
- Total共计
- 23 min分钟
Ingredients食材
- 1kg raw jumbo tiger prawns (U8), shell on生虎虾 1 公斤，U8 巨无霸，带壳
- 100g unsalted butter, softened无盐黄油 100 克，室温软化
- 4 cloves garlic, crushed蒜 4 瓣，压成蓉
- Zest of 1 lemon, plus 2 lemons halved for the grill柠檬皮屑 1 个的量，另备柠檬 2 个对半切
- 2 tbsp flat-leaf parsley, chopped香芹碎 2 汤匙
- 1 tbsp olive oil橄榄油 1 汤匙
- 1 tsp sea salt flakes海盐片 1 茶匙
- 1/2 tsp cracked black pepper黑胡椒碎 半茶匙
- A pinch of chilli flakes辣椒碎 1 小撮
Method做法
- 1Butterfly each prawn: cut through the shell down the back almost to the tail, open it out flat and lift out the vein.虎虾从背部连壳剪开到近尾部，摊平压开，挑掉虾线。
- 2Mash the butter with the garlic, lemon zest, parsley, chilli flakes and half the salt.黄油加蒜蓉、柠檬皮屑、香芹碎、辣椒碎和一半的海盐，压拌成蒜香黄油。
- 3Brush the cut flesh with olive oil and season with the remaining salt and the black pepper.虾肉那面刷一层橄榄油，撒上剩下的海盐和黑胡椒。
- 4Heat the BBQ plate to high and lay the prawns shell side down; cook 4 minutes without moving them.烧烤炉大火烧热，虾壳朝下放上去烤 4 分钟，中途不要动它。
- 5Flip, drop a teaspoon of the garlic butter into each prawn and cook 1-2 minutes more, until the flesh is just opaque.翻面，每只虾放 1 茶匙蒜香黄油，再烤 1～2 分钟，虾肉刚转白就可以了。
- 6Char the lemon halves cut side down on the plate while the prawns finish.同时把柠檬切面朝下放在炉面上烤出焦痕。
- 7Pile onto a platter, squeeze the charred lemon over and scrape any butter left on the plate back over the top.全部装盘，挤上烤过的柠檬汁，炉面剩下的黄油也刮回虾上。
Madam's tip太太小贴士
Cook them shell side down for most of the time — the shell works like a little pan and keeps the juices and butter around the meat.尽量壳朝下烤，虾壳就是天然的小锅，汁水和黄油都锁在肉里。