This recipe works best with raw, large peeled prawns like our wild Argentinian range. You can also use the recipe below for cooked crab claws however shorten the cooking time to 2 minutes per side to just warm them through.


  1. 1 kg defrosted bag of Peeled Argentinian Red Prawns.
  2. 1 teaspoon garlic granules.
  3. 1 teaspoon chilli flakes (optional)
  4. A bunch of fresh chopped parsley or 1 tablespoon of dried.
  5. 2 or 3 tablespoons of olive oil.
  6. 1 teaspoon each salt & cracked pepper.
  7. 100-200g butter cut into small cubes.


  1. 1 Put your oven grill on full heat.
  2. 2 In a mixing bowl place 1/2 the parsley and all the ingredients except the butter and lemon and mix well until coated.
  3. 3 On a large baking tray spread out the prawns into one layer as well as any remaining sauce.
  4. 4 Spread the butter cubes out amongst the prawns.
  5. 5 Place under the grill for 5 minutes, then turn the prawns and cook for a further 5 minutes.
  6. 6 Garnish with the rest of the parsley and lemon wedges. Serve with salad or crusty bread.

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