Combine all the marinade ingredients and coat the tiger prawns well. Marinate for at least 30 minutes.
Grill, air-fry, or pan-sear until the prawns are cooked through and lightly charred.
Blend together the softened butter, garlic, soaked dried red chillies, sea salt, Kashmiri chilli powder, and fresh coriander until smooth.
Generously brush or dollop the chilli butter over the hot prawns and let it melt into every bite. Serve with lemon wedges and your favourite dip.
