Charred Prawns with Compound ButterKhanh Ong
- 1⁄4 cup of butter softened
- 2 cloves of garlic minced
- 1 birds’ eye chili finely chopped
- 1⁄2 a stalk of lemongrass finely chopped
- 3 kaffir lime leaves finely chopped
- 4 large prawns peeled and deveined heads attached
- 2 banana leaves
- 1 Lime
- Mix butter, garlic, chili, lemongrass and kaffir lime leaves
- Cover prawns with compound butter
- Grill the prawns on a griddle pan for 1-2 minutes on each side
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