Chilli and Garlic Prawns
Photography by 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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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.