Entrée - Prawns with Chilli, Coriander and Lime Butter

Preparation Time: 10 min Cooking Time: 5 min

Utensils Used: Sharp knifeCooking panCooking potStirring spoonPreparation boardServing plateIngredient bowls

Ingredients
12-16 large uncooked king prawns
100g butter, melted
1 to 2 (depending on how hot you like) fresh red chillies, seeded, chopped finely
2 tablespoons lime juice
2 tablespoons finely chopped fresh coriander
50g spinach leaves

Instructions
1.) Shell prawns, leaving tails intact. To butterfly prawns cut halfway through the back of each prawn. Remove veins, press flat.
2.) Cook prawns on heated oil grill pan until it changes in colour (brownish), and just cooked through
3.) While the prawns are cooking, melt butter in a pot with medium heat. Once the butter is melted completely combine the chilli, lime juice and coriander to it and stir regularly.
4.) The prawns take 3-5 minutes to cook and the butter, chilli, coriander and lime juice mixture takes 3- 5 minutes as well.

Serving Suggestion
1.) Get a serving plate
2.) Spread spinach leaves on the serving plate
3.) Spread the prawns on top of the spinach
4.) Drizzle the butter, chilli, coriander and lime sauce on the prawns evenly.
5.) Serve hot

Other Special Instructions
Seeding Chilli
1.) Cut Chilli lengthwise in half
2.) Using the tip of a knife scrape the seeds of the chilli and dispose

Extracting Lime juice
1.) Cut one lime in half
2.) Squeeze lime into a small bowl using a tablespoon to measure quantity
3.) Make sure there are no seeds in the lime juice in the bowl

Chopping Coriander
1.) Wash a bunch of coriander
2.) Bunch the coriander together and chop the coriander finely

Melting Butter
1.) Heat a pot and then put butter in the pot. Butter should start melting immediately.
2.) Make sure to stir so that butter does not stick to the bottom of pot

Dish Information

Taste
The dish should taste like prawns with a hint of lime, chilli and coriander. The butter should make the prawns taste a little salty as well.

Texture
The prawns should be cooked through which means that when poked, it should feel springy. The spinach leaves are raw and so should be crunchy. The coriander and chillies are cooked in butter so they should be soft and salty as well with an after taste of lime juice to break the saltiness of the butter.

Smell
The dish should have a slight aroma of butter and lime. It can also have a chilli smell depending on how much chilli you use.

Appearance
When the serving suggestion is followed, the dish should have two levels. The first level should be of the spinach which acts as a bed for the prawns, and the next where the prawns are scattered on top of the spinach. The prawns should be brownish in colour with the greens from the coriander and the reds from the diced chillies on it. The sauce when drizzled should cover all the prawns. Therefore the whole dish should have brownish, green, red and yellow colour.