RECIPES > PIZZA RECIPE

CHILI PRAWNS

Roast and serve this dish in individual terracotta dishes. This recipe will make 4 serves. Heat your Wildcat oven to 220C–250C. Open the smoking vents & close the baffle plate. Cook these on the upturned trivet on the bottom of the oven to get a great sizzle.

Ingredients 

  • ½ cup good quality olive oil
  • 4 garlic cloves, very thinly sliced
  • 1 small fresh red chilli, seeded and chopped
  • 500g of green prawns, peeled Sea salt
  • 2 tablespoons chopped continental flat leaf parsley
  • Lemon wedges
  • Pita bread roughly torn to serve

Instructions

  • Heat the olive oil in the individual terracotta dishes.
  • Add garlic and chilli and cook for 1 to 2 minutes making sure that they do not burn.
  • Add the prawns, sprinkle with salt, and cook for a further 2 to 3 minutes.
  • Stir in the parsley.
  • Serve quickly so that the prawns are still sizzling in the cooking juices.
  • Serve with bread and lemon wedges.
  • Coconut rice is great with this dish also.
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