10 large size tiger prawns, cleaned, trimmed
1 cup cheddar cheese, grated
1 cup quickmelt cheese
1/4 cup salted butter
5 tbsp. minced garlic
1/2 lemon, juice (or 3 pcs calamansi)
Slice the back of each prawn, at the center downward from head to tail. Slightly cut the prawn meat from the back to remove the black vein. then open the prawn like a butterfly. Do this with the rest of the prawns.
Prepare a baking tray lined with aluminum foil. Place and arrange the butterflied prawns side by side, meat facing up, splash with lemon juice.
Season the top with garlic, then with the grated butter. Place in a pre-heated oven and bake at 180 deg C for 3 to 5 minutes.
Take it out from the oven and top each prawns with grated cheese. Grated cheddar cheese followed by quickmelt cheese
Continue to bake at 180 to 200 deg C for another 5 to 10 minutes or until the cheese start to melt and turn brown in color in some spots. Remove from oven and arrange the prawns in a platter.
Drizzle with the juices that were collected from the baking dish and serve.