¼ cup (60ml) olive oil
3 garlic cloves, finely sliced
1kg green prawns, peeled, heads and tails intact
2 long red chillies, finely chopped
chargrilled crusty bread, lemon wedges, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large frying pan on low. Cook garlic for 2 minutes, until golden. Remove from pan. Increase heat to high. Cook prawns for 2-3 minutes, until pink. Toss through garlic and chilli and cook for another minute.
Serve immediately with fresh crusty bread and lemon wedges, if you like.