Friday, 12 December 2014

Kerrie Christmas 8 - Garlic, Lemon and Chilli Prawns

These are a staple on Christmas Day. I serve a big platter at lunch and keep some back to use as asandwich filling for the evening dinner. Cook the prawns on a barbecue hot plate or in a frypan. They cook quickly, and can be served hot, warm or cold. I buy good quality frozen prawns and defrost them in the fridge overnight. The recipe is for a small platter. I usually count out the prawns and allow three or four per person and increase the oil and garlic mixture accordingly. I use garlic powder as a marinade, add some chopped fresh garlic as well.

Garlic, Lemon and Chilli Prawns
500 g large peeled raw prawns, tail on
2 tablespoons oil
2 teaspoons garlic powder
½ teaspoon salt
Optional - a generous pinch of chilli flakes, fresh chopped garlic

To serve
lemon infused oil, approximately 1 tablespoon
Juice of 1 lemon
Chopped parsley

Rinse prawns, drain on paper towel

Put oil, garlic powder, salt and chilli if using in a large bowl. Mix well.

Put prawns into the oil mixture; toss around to ensure the oil coats the prawns.  If time permits, cover and refrigerate for an hour or longer.

Heat a barbecue plate or a dry frying pan to very hot. Toss in prawns and cook until the flesh turns pink. Do not overcrowd the pan, it is better to cook in two smaller batches.

Remove prawns from pan and place on serving plate, drizzle with the lemon oil, juice of the lemon and the chopped parsley. 

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