1 cup olive oil, preferably Spanish
4 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1 dried chilli, sliced
1 kg (2 lb) small green prawns, peeled and deveined
chopped parsley
4 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1 dried chilli, sliced
1 kg (2 lb) small green prawns, peeled and deveined
chopped parsley
method
1. In an earthenware casserole or ovenproof dish, place olive oil, garlic cloves, salt and dried chilli.
2. Place in a hot oven 200-230°C (400-450°F) for 10 to 15 minutes until the oil is very hot. Do not overheat as the garlic will burn readily.
3. Add prawns and cook a further 5 to 7 minutes, just long enough for them to turn pink and heat through.
4. Serve as an appetiser on small cocktail sticks or as an entree in small ovenproof or earthenware dishes.
2. Place in a hot oven 200-230°C (400-450°F) for 10 to 15 minutes until the oil is very hot. Do not overheat as the garlic will burn readily.
3. Add prawns and cook a further 5 to 7 minutes, just long enough for them to turn pink and heat through.
4. Serve as an appetiser on small cocktail sticks or as an entree in small ovenproof or earthenware dishes.
serving amount
serves: 12
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