serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Olive Oil
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 750 g whole raw prawns, peeled (reserve the shells and heads)
- ¾ cup extra-virgin olive oil
- salt, to season
- pinch bicarbonate of soda
- 6 garlic cloves, sliced
- 2 dried red chillies
- 2 tsp dry sherry
- 1 tbsp finely chopped flat-leaf parsley
- 1 crusty baguette, to serve
Marinating time: 10 minutes
Instructions
- Combine the prawn shells and heads with the olive oil in a large saucepan over medium heat and cook for about 5 minutes until the shells are cooked through and slightly crisp, squeezing the head to extract as much flavour as possible. Pour the oil through a strainer into a medium saucepan.
- While the shells are cooking, butterfly the prawns and season the prawn meat with salt and the bicarbonate of soda. Set aside for 10 minutes.
- Heat the medium saucepan with the prawn oil over medium heat. Add the garlic and fry for 4 minutes, or until the garlic is very lightly browned. Add the chilli and prawns and fry for 4 minutes, or until the prawns are just cooked. Add the dry sherry and toss through the parsley. Transfer to a serving dish and serve with crusty 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
Olive Oil
