Garlic Prawns

 I love Curtis Stone's recipes and as Woollies had greens prawns on sale, I looked through YouTube and came across Curtis's BBQ garlic prawns.  Now I do not usually like garlic prawns because they are often lots of butter or oil, raw garlic and no taste of prawns as they are overpowered.  This recipe did not sound like others I have seen.  

The only hard bit is peeling the prawns.  Here is how to do it, first put on some thin rubber gloves.  Twist off the head and discard, then go down the middle of the prawn between the two sets of legs and pull each segment of leg and shell off.  Done!

I made this in a frypan, on low-medium heat to start, then when the prawns go in crank it up to full bore.  Of course, they are perfect for a BBQ.  I served it with plain white rice instead of sourdough.  Also, this recipe says it is for 8 people, that would be a starter course, for a main I would say 1kg of prawns feeds 4 people unless you are having lots of added veggies.

 Do not leave out any ingredients, this recipe has been developed to perfection and is delicious.  To view the video of Curtis Stone just click here. 

Curtis Stone’s garlic prawns (thanks Curtis!)

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 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.

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.

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.

Transfer teppanyaki plate to a heatproof serving surface. Serve with sourdough toast.