Garlic Prawn

Redefining Recipes for the Digital Age

Ingredients

Cut off the heads while prawn still frozen. Keep the frozen prawn head for another dish in the deep freezer. Defrost the prawns body under running water for a minute or two.
Peel off the shell and cut at the back of the prawns to devein
Wash and dry the prawns with kitchen paper
Add salt to the prawns, at the ratio of 1kg of prawns for 10g salt. Cover and refrigerate for 4 hours. This process will make the prawns al dente
Slice the garlic into roughly equal thickness of 3 mm
Add olive oil to pan on medium low heat. Fry garlic until slightly golden
Add chilli
Add prawns. Turn the heat up and fry prawn until turn into C shape
Add parley. Turn off heat and serve
Serve with toast or baguette