Fire Restaurant



20eaPeeled Tiger Prawns
120gCray Fish Meat
100gSpicy Spanish Chorizo
100gUnsalted Butte
10gMinced Garlic
40mlOlive Oil
20gFlat Leaf Parsley
20gLemon Zest
10gMinced Garlic
Sliced Brown Bread to Accompany


Oven Roast Tiger Prawns Cray Fish and Chorizo Stuffing In Garlic Butter



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.