Peeled raw
tiger prawns (approx. 6-8 per person)
1 125g block butter with lime & chilli, melted
225g (8oz) medium egg noodles
Wedges of lime for garnish
Method
1.
Thread the prawns onto skewers,
brush with a little of the butter with lime & chilli
butter and griddle or barbeque until cooked through
(approx.5-7 minutes), turning frequently.
2.
Cook noodles in boiling salted
water until just tender, drain.
3.
Serve the prawns on a bed of noodles
and spoon over more of the warm, melted lime & chilli
butter.
