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Garlic and chilli charred prawns

Garlic and chilli charred prawns

by Clem Pedro

500g Frozen Extra Large Black Tiger Prawns, thawed

Salt to taste

For the garlic and chilli butter
125g butter, melted
4 cloves garlic, finely grated
1T garlic powder
3T smoked chilli flakes
1 lemon zested and juiced
4T roughly chopped parsley
freshly ground black pepper to taste

For the garlic toasts
100g butter melted
1T garlic powder
1T mixed herbs
1 ciabatta loaf, cut into thin slices

For the lemony mayonnaise: combine
1 cup French mayonnaise
1 lemon zested and juiced
4T roughly chopped parsley

Season the prawns with salt tossing through to ensure every prawn is well seasoned. Set aside for 10 minutes. Over high heat coals or in a griddle pan over high heat. (If you're preparing the prawns in a pan, toss the prawns with some canola oil before cooking).
Add the prawns and begin cooking.

The prawns will begin to curl and char slightly, ensure the prawns are well charred before turning over and cooking the other side. Thye should cook for about 3 minutes a side.

While the prawns are cooking prepare the butter by combining the butter with the garlic, garlic powder, chilli flakes, lemon zest and parsley with a seasoning of freshly ground black pepper to taste.

Toss the well-charred prawns through the butter and allow them to suck up the flavor while preparing the toasts. Combine the butter, garlic powder and herb mix together before brushing over the sliced ciabatta. Place the toasts over the braai grid to toaste for about 1 minute or until golden and crisp before taking off the grid. Don’t toast both of the toasts, this will make the toasts too crispy for the prawns.

Serve the prawns with the toasts and mayonnaise. 

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