Chef’s Message
“The perfect appetiser, in my opinion. This recipe requires only 6 ingredients and is no fuss. I love to cook the prawns on my Big Green Egg and then serve this dish on large platters and let everyone help themselves. It’s also a great mid afternoon snack. You can’t really beat lounging around in the summer sun and enjoying a crisp glass of rosé whilst treating yourself to a large plate of garlicky, lemony prawns.”
– Ross Geach
Details
- Dish type: Starter or Side
- Cuisine: Mediterranean
- Serves: 2-4
- Prep time: 10 mins
- Cook time: 10 mins
- Total time: 20 mins
Ingredients
- 10 large shell on tiger prawns or similar
- 4 garlic cloves
- Juice and zest of 2 lemons
- Pinch of chilli flakes
- Sliced fresh chilli
- 200ml olive oil
Method
- Dice up your garlic and add into a bowl with the chilli flakes, lemon zest and juice and olive oil and mix it together.
- Add the prawns to the bowl and toss them around gently ensuring they are fully coated in the garlic and lemon mix.
- If using your Big Green Egg, you’ll want to be using your plancha attachment (the flat side) and the temperature to be around 250c. Make sure the plancha is hot and lightly oiled, you want the prawns to sizzle when you put them on. Cook them for a few minutes on each side.
- Once they are nice and pink you can take them off and place them on a serving platter. Add a few slices of fresh chilli and they’re ready to serve!
