Ingredients
Serves
QTY | UNIT | INGREDIENTS |
---|---|---|
20 | ea | Peeled Tiger Prawns |
120 | g | Cray Fish Meat |
100 | g | Spicy Spanish Chorizo |
100 | g | Unsalted Butte |
10 | g | Minced Garlic |
40 | ml | Olive Oil |
Gremolata | ||
20 | g | Flat Leaf Parsley |
20 | g | Lemon Zest |
10 | g | Minced Garlic |
1 | ea | Lemon |
Sliced Brown Bread to Accompany |
WOOD FIRED PRAWNS
Oven Roast Tiger Prawns Cray Fish and Chorizo Stuffing In Garlic Butter
METHOD:
Begin by making the garlic butter; simply soften the butter and fork through the first 10g of the minced garlic. For the gremolata simply add the 3 ingredients together in a small bowl ready to use later.
Now heat a frying pan. Dice the chorizo very small and fry until the oil is released from the chorizo. Pour the chorizo and oil into a bowl and allow to cool before adding the very finely chopped cray fish meat along with a little of the garlic butter to help bind.
Remove the vain from the prawn by running a knife down the back and opening it up. Now you can stuff each prawn with a little of the stuffing in the cavity made. Choose individual oven proof, put a little olive oil on the bottom of each and then place 4-5 prawns neatly in each before adding a spoon full of garlic butter to each dish.
Place each dish in a pre heated oven at 180 degrees for 8-10 minutes or until all the prawns have turned a bright pink in colour. Remove from the oven and sprinkle each dish with plenty of gremolata.
Serve along with a wedge of lemon and a couple of slices of brown bread.