Follow this recipe from Curtis for delicious BBQ garlic prawns.
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Curtis Stone’s garlic prawns
Serves 8 Prep 15 mins Cooking 10 mins
4 slices Coles Finest by Laurent White Sourdough Vienna*
1/3 cup (80ml) olive oil, divided
20g butter, divided
1 shallot, finely chopped
1/2 tsp dried chilli flakes (optional)
1/2 tsp fennel seeds
1 tsp ground paprika
1kg raw banana prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
1 lemon, rind finely grated, juiced
2 tbs chopped flat-leaf parsley
1. Heat a barbecue on medium. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium - do not use on induction stovetop.) Brush bread with a little olive oil. Cook, pushing down with the turner, for 1 minute each side or until lightly charred. Transfer to a plate.
2. Turn the teppanyaki plate, flat-side up. Heat half the remaining oil and half the butter. Add the shallot, fennel seeds, chilli flakes, if using, and paprika. Cook, stirring, for 2 mins or until shallot softens.
3. Increase heat to medium-high and add the remaining oil and butter. Add the prawns, garlic, lemon rind and lemon juice. Season. Cook, turning occasionally, for 3-4 mins or until prawns curl and change colour. Sprinkle with the parsley.
4. Transfer teppanyaki plate to a heatproof serving surface. Serve with sourdough toast.
*Selected stores only.
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5 окт 2024
