Garlic Prawns

Preparation: 10 minutes (+standing time 4 hours and overnight)
Cooking: 6 minutes

Ingredients:
8 cloves garlic
185ml (3/4 cup) extra virgin olive oil
28 whole large green prawns
250ml (1 cup) dry white wine
1 1/2 tbs lemon juice
1 tsp sea salt
2 tbs finely chopped flat- leaf parsley

Method:
Peel garlic and soak in iced water for 4 hours (this aids in removing some of the heat from the garlic) drain. Finely chop the garlic and combine with the olive oil and allow to stand overnight. Peel prawns and butterfly as seen on page 28. Place in a large frying pan the oil and garlic, add the wine, lemon juice and salt and cook over a medium-high heat until heated through 3-4 mins. Add the prawns and cook for 2-3 mins until prawns become orange. Add the parsley and stir to combine before serving in individual bowls with crusty bread to soak up the juices.

Alternatives: Green bug, Scampi, Marron or Yabbie meat

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