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Garlic Prawns in a hot Agave, mustard and chilli oil, served with a garlic rubbed olive sourdough

This dish is simple and works great as a solo dish or as the star of a tapas selection. I even cheated with this one and bought ready marinated prawns, so that's one less step and fewer ingredients for you.


 

Shopping List

Serves 1


Olive Sourdough Bread - 1 baguette

Garlic Clove - 1

Olive Oil - 1/3 cup & a dash for greasing

Garlic & Parsley Prawns - 1 pack (Sainsbury's)

English Mustard - 1 tsp

Chilli Flakes - 1 pinch

Agave Syrup - 3 tsp

Apple Cider Vinegar - 3 tsp

 

Method

10 - 15 minutes


Step 1.

  • Slice the sourdough baguette in half and then half again.

  • Peel garlic clove and cut in half.

  • Rub the fresh end of the clove over the bread.


Step 2.

  • Heat your grill or skillet.

  • Once the grill is hot, brush lightly with oil.

  • Add the prawns and grill for 4 minutes.


Step 3.

  • Add your Olive Oil to a frying pan and heat.

  • To your oil, add the mustard, chilli flakes, agave syrup and cider vinegar, whisk until the mixture comes together.


Step 4.

  • Time to remove the prawns from the grill and pop to the side.

  • Add your bread to the grill.

  • Whilst the bread grills, serve up the oil and then place the prawns on top.

  • Remove the grilled bread and slice.


Time to eat!


 

Tips

  • To stop the prawns from sticking, you can spray some Frylite.

  • Double up on ingredients for a larger serving.

  • Dip the bread in the oil and then pop prawns on top! A flavour sensation.





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