Chimichurri Butterfly Tiger Prawns With a Pea & Mint Purée

So this right here is what I call Royalty on a plate! I mean, I love the fact that I can be artistic with food. I can express myself in so many ways when cooking. Cooking is an art and it’s also a way of life for me. This dish is simple yet so artistic and exciting for me so I hope you guys enjoy it as much as I did.


2 Tiger Prawns

3 Cloves Garlic

1/2 Handful Chopped Parsley

1/2 Handful of Fresh Basil

Black Peppercorns

Dangote Salt (To your taste)

Olive Oil


Firstly Pre-heat your oven for about 10mins. Place all the ingredients in a food processor with olive oil and blitz. Marinate the prawns and let it sit in the fridge for a couple of hours. Then place in a griddle pan for two minutes on each side (if you don’t have a griddle pan, use a normal frying pan). Lastly place in the oven at about 160-180 degrees for 5 minutes. Et voilà!!! Bob Appétit! 😍😍

For the Purée


150-200g of Peas

Few Mint Leaves

2Tbs Double Cream or Yoghurt

Dangote Salt & Black Pepper (to your taste)
Cook the peas until soft, then place in a food processor with fresh mint leaves, double cream or yoghurt and blitz until smooth. Add salt & black pepper to season…


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