GARLICPRAWNS WITH
SOURDOUGHTOAST
PREP+COOKTIMEMINUTESSERVES
medium(kg)uncookedprawns
thickslicessourdoughbread
gbutterchopped
clovesgarliccrushed
teaspoonlemonjuice
tablespoonfinelychopped
flatleafparsley
1
Holdtheprawnrigidandstraight
twisttheheadtoreleaseandpull
outtheintestinaltract 2
Removethelegspinchoffthe
lowertailsectionfromtheprawn CLEANINGANDDEVEININGPRAWNS
Shell and devein prawns (see
below for instructions)
Chargrill or toast the bread until
it is lightly charred on both sides and
transfer to four warm plates
Heat g butter in a large non
stick frying pan over mediumhigh
heat Add the prawns cook until
golden on both sides and just cooked
through Pile the prawns on the four
pieces of toast
Return the pan to the heat and
add the remaining butter and garlic
Cook for several minutes or until
the garlic is aromatic then add the
lemon juice and parsley Swirl the
juice through the butter then spoon
the flavoured butter over the prawns
and bread
Serve immediately with salad
leaves and lemon wedges if desired DID
YOU
KNOW?
When a recipe calls for King
Prawns, it refers to the species
not the size – they can can be
large, medium or small. Uncooked
shells are light pink with a
characteristic blue iridescence
on the tail. When cooked, the
texture is robust and the
lavour
particularly rich. King prawns are
good in full-
lavoured dishes such
as paella, casseroles, stir-fries and
curries, although they’re also
perfect just steamed or grilled.3
Carefullypulltheremainingtail
shellawayfromtheprawn TEST
KITCHEN
COOKING
SCHOOLAWW FOOD • ISSUE FIFTY THREE
Seafood Dinners