How To Make Perfect Butterflied Prawns

• prawns
• olive oil
• sea salt and cracked black pepper, to season
• lemon juice

• Clean prawns by twisting the head to remove.
• Turn prawn upside down and from the leg side, peel the prawn shell all the way back. Leave tail intact.
• Place prawn belly-side down on a clean chopping board. With a sharp knife slice down the crease in the middle of the prawn, only slicing halfway through.
• Carefully scrape vein out of prawn and discard.
• To cook, heat a little olive oil in a frying pan over low-medium heat. Add prawns to pan on their side in their natural state. Season
• with salt and pepper. Cook for about 1 minute. Turn prawns, cook for a further 30 seconds then deglaze pan by adding lemon juice.

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