1 cup olive oil, preferably Spanish
4 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1 dried chilli, sliced
1 kg (2 lb) small green prawns, peeled and deveined
1. In an earthenware casserole or ovenproof dish, place olive oil, garlic cloves, salt and dried chilli.
2. Place in a hot oven 200-230°C (400-450°F) for 10 to 15 minutes until the oil is very hot. Do not overheat as the garlic will burn readily.
3. Add prawns and cook a further 5 to 7 minutes, just long enough for them to turn pink and heat through.
4. Serve as an appetiser on small cocktail sticks or as an entree in small ovenproof or earthenware dishes.
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