Chilli and Garlic Prawns
Photography Olivia Galletly.
A simple and delicious way to feed a crowd. Serve with crusty bread and a fresh salad. The flavoured butter can be made in advance – refrigerate until you are ready to use.
Serves: 4
INGREDIENTS
400 grams raw prawn cutlets
50 grams butter, softened
1 clove of garlic, crushed
1 red chilli, chopped
1 lime, zest and juice
¼ cup coriander, leaves and stalks roughly chopped
METHOD
Heat a barbecue or a grill pan to a medium-high heat.
Thread 3–4 prawns on to metal or bamboo skewers (soak bamboo skewers in water for several hours to avoid burning).
Combine all the remaining ingredients and melt in the microwave. Brush over the prawns and grill for 2–3 minutes on each side or until pink.
Serve the prawns with the remaining warm butter and lime wedges. Serves 4.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.