Prepare the tiger prawns by cutting down the back of each prawn and pulling out the black central vein. Heat the butter in a large frying pan until sizzling, then add the prawns. Fry for 2-3min until they start to turn pink.
Step 2
Add the capers, coriander and lime juice, stirring to coat the prawns, then continue frying until the prawns are cooked through. Serve on toasted and buttered sourdough bread with a wedge of lime, making sure everyone has plenty of buttery juices.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
