SEPPELTSFIELD EDEN VALLEY RIESLING & WHOLE PRAWNS WITH CHILLI AND GARLIC

0
Serves
0 min
Preparation Time

Ingredients

12 large whole green prawns – make sure you buy whole prawns with the heads on

1 or 2 large chilli thinly sliced – vary the amount of chilli to match your taste

2 garlic cloves, peeled and thinly sliced

A handful of parsley leaves roughly chopped

Vasse Virgin Barossa Olive Oil

Salt to taste

Juice of ½ a fresh lemon

Method

Heat a large fry pan or earthenware cooking vessel, typically we would use a Spanish terracotta cazuelas that are safe to use over a flame. Add a good splash of Vasse Virgin olive oil and warm through. Add the whole prawns and cook until they begin to turn deep red and sizzle, about 2-3 minutes.

Turn the prawns and cook on the other side. Add the chilli and garlic jiggling the pan so that it finds its way down to the oil. Fry until the chilli and garlic become fragrant taking care not to burn them. Add the parsley, a good squeeze of lemon juice and a small pinch of salt to taste.

Serve immediately straight from the pan.

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