BBC navigation

BBC

Butterflying prawns

Butterflying prawns

Butterflying prawns is the process of cutting them in half lengthways and flattening them out. It's useful for grilling and barbecuing.

-Uncurl the prawn, belly-side facing upwards.

-Cut a line from underneath the head of the prawn to the tip of the tail using a sharp knife, making sure the knife cuts through the meat but not the outer shell of the prawn.

-Open up the prawn fully. If you like, you can remove the black intestinal tract from the prawn by scraping it out with the tip of a sharp knife. This is called ‘deveining’.

-Grill on the butterflied side.

See recipe in full

Chargrilled sweet and sour prawns Chargrilled sweet and sour prawns

By Mitch Tonks

Recipes using this technique

Starters & nibbles

Skill level

Intermediate

Equipment you will need for this technique

  • Sharp knife
  • Chopping board

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.