I call these garlic prawns but they are actually nothing like the sizzling prawns traditionally served up in hot oil bubbling away in a small cast iron pot. These are, happily, much easier to prepare. I prepared these when we had an overseas guest over for lunch to show off what Summer eating in Sydney is all about. This is another of my “recipes” that can barely be called a recipe, more a suggestion for a quick tasty bite. And while they are finger licking good straight off the BBQ they are just as good prepared in the kitchen in a fry pan or griddle pan.
- 1 kg large green prawns, heads removed and peeled leaving the tail on.
- 4 garlic cloves, peeled and finely chopped
- 1 red chili, seeded and chopped finely
- 3 tbsp sea salt flakes
- 2 tbsp Szechuan peppercorns
- 3 tbsp flat leaf parsley, finely chopped
- extra virgin olive oil, approximately 1/4 cup
1. Take the peeled prawns, making sure the tail has been left on. Butterfly them open by cutting down the back, taking care not to cut all the way through. Remove the black intestinal strip. Put all the butterflied prawns in a large ceramic bowl to be marinated.
2. Put the chopped garlic, chili, salt, and peppercorns into a mortar and pestle. Pound it until the peppercorns have been crushed and the garlic is paste-like. Add to the prawns along with the parsley and enough oil to coat all the prawns well. Toss using your hands so that all the prawns are coated in the marinade. Cover with cling wrap and refrigerate for at least an hour, or overnight if possible.
3. Remove the prawns from the fridge an hour before you plan to cook them. If you are cooking them in the kitchen make sure your pan is very hot, add the prawns and cook for about two minutes a side, until they are pink. Make sure not to over cook them. If you are barbecuing them put them on the grill or plate, and again, cook for only a couple of minutes a side. Serve immediately.