Garlic tiger prawns with peanut sauce
MasterChef finalist and author Philli’s recipes are inspired by her research and travels, bringing you the most incredible Asian flavours cooked with live fire.
Ingredients
24 raw tiger prawns (preferably with the head and shell on)
Salt
4 tbsp olive oil
1 tsp cayenne pepper
4 garlic cloves, sliced
Parsley chopped
4 tbsp peanut butter smooth
2 limes juice
1 tbsp honey
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
These juicy garlic prawns with a peanut dip by Philli Armitage-Mattin (@chefphilli) take moments to make and are bursting with flavour.
Fire up your Gozney Pizza Oven and give them a go with the recipe below.
Step 1:
To prep the prawns, cut a shallow slit along the back of each prawn and through the opening remove the vein.
Step 2:
Marinate the prawns in olive oil, cayenne pepper and a good pinch of salt and set aside for 20 mins.
Step 3:
Preheat your Gozney Dome or Roccbox with a cast iron pan to 200°C/392°F.
Step 4:
Add your prawn mix to the pan and roast in the oven for 5-7 mins.
Step 5:
Remove the prawns from the oven and add sliced garlic, then cook for a further 2-3 mins.
Step 6:
Mix together the peanut butter, lime juice, honey and ¼ tsp of salt to create your dipping sauce.
Step 7:
Toss the prawns in some chopped parsley and serve with the peanut dipping sauce.
