Clancy’s Fish Pub’s own char-grilled Shark Bay tiger prawns with parsley, garlic butter and ciabatta

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

 

Method

  1. Melt butter and oil together in a frying pan.
  2. Add garlic, fry for 1-2 mins until golden brown.
  3. Let it cool, add parsley and stir
  4. 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.
  5. Once charred, turn over and brush more butter on the other side. Cook for 3-4 mins until the prawn is pink in colour.
  6. Place fresh ciabatta bread on plate, drizzle more butter, garnish with micro herbs.

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