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Madagascan prawns with green pistachio butter

  • Timer Prep 15 min
    Cook 5 min
  • Chart 628.0 cal/
  • Chef hat Easy


Zest and juice the lemons. Remove and retain the leaves from the parsley. Toast the coriander seeds.


  1. 1 To make the herbed butter, put the pistachios, garlic cloves and coriander seeds in a food processor and blitz to a coarse crumb.
  2. 2 Add the butter, parsley, lemon juice and zest, white wine and seasoning. Blitz until you have a green butter.
  3. 3 Heat a tablespoon of olive oil in a frying pan and add the prawns. Fry for a couple of minutes, until the shells are starting to colour, then add the butter.
  4. 4 Allow it to melt slightly, then toss the prawns in the butter. Add in a slosh of water to loosen, and cook the prawns in the butter for about five minutes, or until heated through and well coated in the butter.
  5. 5 Divide between plates and garnish with watercress and wedges of lemon.
  • Average per serving
  • Calories 628.0kCal
  • Fat42.0g
  • Saturated18.6g
  • Salt3.8g
  • Carbohydrates7.9
  • Sugar4.4g
  • Protein52.0g
  • Fibre4.6g