serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Simple Seafood
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 18 large green king prawns
- 250 g unsalted butter, diced
- 12 garlic cloves, finely sliced
- 3 tbsp Calabrian chilli oil
- extra virgin olive oil, for drizzling
- 1 baguette, sliced
- sea salt flakes
- roughly chopped broad leaf rocket, to serve
- 1 lemon, cut into cheeks
Instructions
1. Use a sharp knife to butterfly the prawns through the belly of the prawns (taking care not to cut the prawns in half). Remove the intestinal tract from the prawns and set aside.
2. Combine the butter, garlic, chilli oil and a drizzle of olive oil in a small saucepan over medium heat until the butter melts and the garlic is fragrant, then remove from the heat.
3. Heat a BBQ plate or chargrill pan over high heat. Grill the baguette slices for 2-3 minutes each side. Drizzle the prawns lightly with oil and sprinkle with sea salt flakes, then barbecue for 1-2 minutes. Flip the prawns and cook for a further 1-2 minutes, or until cooked to your liking.
4. Place the broad leaf rocket onto the centre of your serving plate, then top with the prawns. Generously spoon over the Calabrian chilli and garlic butter, then serve with lemon cheeks and the grilled bread.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simple Seafood
