Grilled Butterfly prawns

Heat a griddle or a medium sized pan on high heat. Drizzle in some olive oil.

To butterfly the prawns, run a sharp knife down the back of the prawns keeping the head and tail intact, remove the digestive tract and run the knife splitting the head in half from the top. Clean by running under water or wiping. Using your palm, flatten the prawns by pressing down the shell side.

Place the prawns flesh side down onto the griddle, season with salt and pepper and cook for 1-2 mins depending on the size of the prawns. The shell turns red and the flesh goes opaque when done.

In the meantime, peel and mince the garlic and finely chop the chillies.

Flip the prawns over to the shell side down. Add in the garlic and chillies and drizzle a little more olive oil.

Cook for another 2 mins then remove and place onto a serving plate. Pour over the sauce from the pan and garnish with some coriander leaves.