Seafood staple Clancy’s Fish Pub presents this hearty dish featuring WA’s own Shark Bay tiger prawns from chef Dan Hansen. Check it out yourself for a warm, smokey and buttery taste sensation!
Cooking tip: Prawns are properly cooked when they turn pink in colour
Ingredients
20g butter
5ml olive oil
2 garlic cloves, finely chopped
3 large raw king prawns with shells
30g parsley, roughly chopped
small ciabatta
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Method
- Melt butter and oil together in a frying pan.
- Add garlic, fry for 1-2 mins until golden brown.
- Let it cool, add parsley and stir
- Turn up the heat on char grill, then place prawns on the grill, brushing the prawns with butter for a smokey/ buttery flavour, and then season.
- Once charred, turn over and brush more butter on the other side. Cook for 3-4 mins until the prawn is pink in colour.
- Place fresh ciabatta bread on plate, drizzle more butter, garnish with micro herbs.
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