°2 kg whole shrimp
°8 garlic cloves
°1 bunch fresh cilantro, chopped
°1 teaspoon chilli sauce or bird’s eye chilli
°2 tsp sweet soy sauce
°50 g of cashew nuts or peanuts
°flower of salt
+For the sauce
°100 g semi-salted butter
Shell the prawns, leaving the tail.
Peel and chop the garlic. Add the chilli, fleur de sel, lime juice, soy sauce and coriander.
Mix then pour the prawns in this marinade. Film and leave to rest for at least 1 hour in the refrigerator.
Heat the plancha.
Remove the shrimp from the marinade and cook for about 4 minutes, turning them regularly and basting them with the remaining marinade.
Crush peanuts or cashews.
Melt the butter in a small saucepan without letting it burn and emulsify by adding the lime juice.
Just before serving, sprinkle the prawns with lime zest, fresh coriander and crushed peanuts.
Serve hot with lemon butter sauce.