Whole spencer gulf prawns, chilli, black garlic and spring onions
Looking for a dish that will knock the socks off your family this holiday season? Look no further than this mouth-watering prawn dish from Fino @ Seppeltsfield!
INGREDIENTS //
For the Black garlic, chilli paste:
- 100g shallots, peeled and roughly chopped
- 100g fresh Chilli, seeds removed and chopped (adjust depending on heat)
- 1 head black garlic (if you can’t find black garlic you can substitute with roast garlic)
- 100 ml olive oil
- 10ml red wine vinegar
For the prawns:
- 8 Large whole green prawns
- 2 spring onions finely sliced
- Handful of parsley finely chopped
- 2 pickled chillis, seeds removed and finely sliced
METHOD //
Gently fry the shallots, garlic and chilli in olive oil until soft.
Add vinegar. Allow to cool and then puree in a food processor.
With a sharp heavy knife trim the legs around the head of the prawn. Hold the prawn underside up and cut through the head. Cut along the middle of the prawn making sure not to cut through the shell. Open up the prawn and crack the shell slightly so it lays flat. Remove the intestinal tract from along the centre. Leave all the messy stuff in
the head, it’s the best bit.
Lay the prawns flesh side up and spread the chilli paste over the prawns. Gently pan fry or BBQ shell side down until the flesh of the prawns is cooked through. Finish with a squeeze of lemon juice and transfer to the plate.
Dress with the spring onion, parsley and pickled chilli.
Be prepared to crunch on the shells and make a mess.
It makes them so much more enjoyable.
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Like the sound of this recipe? Check out further recipes by Fino at Seppeltsfield:
Charred Leeks with whipped fetta and walnuts
Pan Fried zucchini with roast garlic dressing and capers
Green pea falafel, hommus and vegetables
Charred broccoli and lentils with preserved lemon and salted ricotta
