- 5-6 large tiger prawns, cleaned, trimmed
- 1/2 block cheddar cheese, grated
- 1/4 block butter (salted), grated
- 3-4 tbsps garlic, minced
- 1/2 lemon
- Coriander leaves, for garnish
With a sharp knife or kitchen scissors, cut along the centre back of each prawn from head to tail. Devein and open the prawn like a butterfly. Repeat with the rest.
In a non-stick Corningware Retroflam frying pan, arrange the prawns side by side, cut side facing up. Drizzle a little lemon juice on each, and top each with garlic, then with the grated butter.
Cook prawns for 3 to 5 mins, then top the prawns with the grated cheese. Cook a further 5 mins, until cheese starts to melt and turn golden brown.
Remove pan from heat, top with coriander leaves as garnish and serve immediately.