Ingredients
The following ingredients have 4 Servings
- 2 whole garlic heads<br> 1 cup extra virgin olive oil<br> ½ tsp sea salt, plus extra<br> 3 limes<br> 2 chipotle chillies with adobo sauce (from tin)<br> 1kg medium king prawns<br> 1 tbsp chopped flat-leaf parsley<br> 3 tbsp chopped coriander
Instruction
- <p>1. Peel and chop the garlic: you should have about ½ cup. Place into a small saucepan with the oil and salt over a low heat. Stir occasionally as mixture comes barely to a simmer, then cook for about 30 minutes, or until garlic is soft and a pale golden colour. </p> <p>2. Add juice from one lime to garlic and continue to cook for a further five minutes. Remove seeds from chillies, cut into thin strips and add to oil. Add salt to taste. Keep mixture warm while preparing the prawns.</p> <p>3. Peel and devein prawns. Place a large frying pan over a medium-high heat with 1½ tbsp of the garlic and chilli oil (using the oil only and leaving out any solid pieces of garlic and chilli). </p> <p>4. Add half the prawns, season with salt and pan-fry until just cooked, about 3-4 minutes. Remove from heat and stir through 1 tbsp of chopped coriander. Repeat with remaining prawns.</p> <p>5. Put prawns on a platter. Use a slotted spoon to scoop out the warm bits of garlic and chilli and heap them over the prawns. Finish with a sprinkling of parsley and coriander and serve with wedges cut from the remaining limes.</p> <p><b>Note: </b>Keep any leftover garlic-andchilli-infused oil for future use.</p>
