1 kg (2.2 pounds) large raw prawns, unpeeled
5 cloves garlic, peeled and finely chopped
1 teaspoon dried chilli flakes
1/3 cup olive oil
Juice of 1/2 lemon
1/3 cup parsley, finely chopped
45 grams (1.5 oz) butter, cut into small cubes
Sea salt flakes and fresh ground black pepper, to taste
Very little effort for a lot of flavour. The most time consuming job will be peeling the prawns. Be as free as you like with the garlic. There’s no such thing as too much garlic. Until the next day.
Pairs well with …..
steamed rice and crusty bread.
Hints and tips:
Serves four as an entree or two as a meal.
Peel prawns and leave tails intact. 1 kg unpeeled prawns yields around 500 grams (1 pound).
In an ovenproof baking dish with a lid, add the olive oil, chilli flakes, garlic and prawns and mix to coat. Ideally, the prawns should be in a single layer on the bottom of the baking dish, sitting in the oil mixture. Place the butter cubes around the prawns and cover with a lid.
Place in a preheated oven at 210C (410F) and bake for around 10 minutes, turning once, until prawns are pink and curled. Remove and stir once more. Squeeze lemon over, then sprinkle with sea salt and pepper, followed by the parsley. Serve immediately.