Butterfly prawns with raspberry dipping

Butterfly prawns with raspberry dipping

Butterfly prawns with raspberry dipping - Knorr Sri Lanka

Delicately flavoured prawns accompanied with a sweet and tangy vibrant raspberry sauce.

  • Recipe serves:3
  • Preparation Time20 Minutes
  • Cooking Time20 Minutes


  • 10 jumbo prawns, de-shelled
  • 1 sachet, Knorr Chicken seasoning Powder
  • ½ tablespoon crushed pepper
  • 30g Astra
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 100g raspberries
  • 2 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons sugar
  • Salt to taste
  • Few long toothpicks


  • Melt the Astra in a pan and add the Knorr Chicken Seasoning Powder, turmeric, pepper and chili powder and mix well. Take off from heat.
  • Devein prawns and make a slit at the back of every prawn to make a shape of a butterfly.
  • Mix the prawns in the seasoning made as above and let it marinate for a few minutes. Insert the toothpicks to make a neat kebab.
  • Heat the grill or a frying pan and cook the prawns till done.
  • Meanwhile, mix the sugar and vinegar in a pan and cook on a very low fire. Add the raspberries and cook for a further few minutes.
  • Blend the raspberry reduction using a blender and chill.
  • Serve with the grilled butterfly prawns.
  • For a mild tangy flavour, add a chopped gherkin to the mixture.