Garlic Prawns

Preparation info
  • Serves


    • Difficulty


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.