Banana Prawns in Chilli Lime Butter with Lime Creme Fraiche

Banana Prawns in Chilli Lime Butter with Lime Creme Fraiche 

Elevate your Friday night dinner with this quick and flavour-packed recipe featuring succulent banana prawns tossed in Lard Ass Chilli & Lime Butter. Paired with a zesty lime crème fraîche and served over rice or fresh greens, this dish strikes the perfect balance between richness and zing. Ready in under 20 minutes, it’s an effortless way to bring bold, vibrant flavours to the table with minimal fuss.

Ingredients
- 500g fresh or frozen (but thawed) banana prawns, peeled and deveined
- 100g LardAss Chilli & Lime Cultured Butter
- 2 tablespoons of sweet chilli sauce

Lime Creme Fraiche
- 2 tablespoons of Lard Ass creme fraiche
- 1 tablespoon mayonnaise
- 2 tablespoons coconut milk or cream
- zest of one lime
- juice of half a lime

Instructions:
1. In a large skillet or fry pan, heat the skillet or fry pan over medium heat and add the butter, being careful not to burn the butter.
2. Add the banana prawns to the skillet or pan and cook for 3-5 minutes, turning the prawns every so often so they turn evenly pink and opaque.
4. Cook the prawns in the butter for 2 - 3 minutes, letting the butter and liquid butter for a short while. This will slightly thicken and add flavour to the prawns.
5. Add the sweet chilli sauce and cook for another minute to allow the flavours to meld together.
7. Remove the chilli prawns from the heat and transfer them to a serving plate. Reserve the chilli butter liquid to serve prawns on a bed of rice, along with the Lime Creme Fraiche on the side.

Lime Creme Fraiche
Mix together the ingredients and serve immediately with the chilli prawns.

To make a more hearty meal, serve the chilli prawns on a bed of rice or crusty bread.