RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 250ml Cobram Estate Classic Extra Virgin Olive Oil
  • 4 cloves garlic, roughly chopped
  • 2 long red chillies, thinly sliced
  • 500g Coles Green prawns, peeled, deveined, tails left on
  • 1/4 cup chopped fresh parsley
  • Salt
  • 1 lemon
  • Crusty bread to serve

 

METHOD:

  • Heat oil in a large fry pan over a medium heat. Add the garlic and chilli and fry off for approximately 1-2 minutes until aromatic.
  • Increase to a high heat. Add the prawns and toss to coat in the aromatic oil. Fry for 2-3 minutes until prawns start to turn pink. Sprinkle over half of the parsley and toss to coat. Remove from the heat when prawns are cooked through, toss through the remainder of the parsley, season with salt and transfer to a serving bowl. Squeeze fresh lemon over the top and serve with hot crusty bread.

Our friends at Wine Selectors recommend pairing this dish with a Semillon or Vermentino.

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