Garlic Prawns

Name: Garlic Prawns
Yield: Serves 6
Cuisine: Australian
Ingredients: redclaw; scampi; yabby; 12 cloves garlic, thinly sliced; 3 tablespoons extra virgin olive oil; salt flakes and freshly ground black pepper, to taste; 4 anchovy fillets in oil (see Chefs’ ingredients), drained; 4 tablespoons chopped flat-leaf parsley; 1 cup (250 ml) olive oil; 800 g tinned whole peeled tomatoes, drained and crushed in the hand; 1 cup (100 g) seeded and chopped long red chillies; 2 thick slices ciabatta, toasted and torn into pieces; 24 green (raw) prawns, peeled and deveined, tails intact

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Who doesn’t love garlic prawns? This version by keen fisherman and chef Pete Evans shows just how easy they are to prepare, while also adding some clever touches such as toasted ciabatta to soak up all the delicious garlicky sauce. The chilli confit recipe makes more than you’ll need for this dish, but it keeps refrigerated for a few weeks and is great to add a chilli kick to any dish. Of course, you could just use a little chopped fresh chilli or dried chilli flakes if you prefer.