The stinging chiles, bright lemongrass and tart zing typically found in tom yum soup are reimagined as a luxurious sauce for seafood, served over grilled colossal river prawns. It’s part of Thitid ...

Mix chermoula and softened butter in a bowl. U5’s are a grade of prawns and simply means that there are five prawns or less per pound. That means big! Butterfly the prawns along their backs and remove ...

To butterfly the prawns, lay them flat on their side and use the tip of a sharp knife to make an incision from head to tail, through the belly side, being careful not to cut all the way to the back.

Butterflied prawns recipe. Picture / Babiche Martens. Butterflied prawns are always a hit. Find the biggest, juiciest looking prawns you can for this dish — a fish market is probably your best bet.

First of all, pull off the heads of the prawns with your finger. Devein them. Wash thoroughly. Cut through the ridges on the back of the prawn shell. Turn the prawns over and cut a straight line to ...

Butterfly the prawns by slicing down the back of each prawn from the head end to the tail. (Leave the tails on the prawns as it helps to hold them together.) Make sure you don’t cut right through to ...

Julia, from Melbourne, is known for her popular Ostro cookbooks and recently starred in the Channel 9 Good Food Christmas Special alongside fellow chefs, Adam Liaw and Tony Tan. 'I've put together the ...