Garlic School Prawns
These are so bloody crunchy and delicious and super easy to make so next time your having friends over why not pull these out as a tasty beer snack…….They’re also really cheap!!! I got 300g for $7.00 something.
What you’ll need
300g school prawns (the really little ones with the shell still on)
1/4 cup of cornflour
1 lemon
50g butter
6 cloves garlic
Parsley optional
Prep
Preheat oven to 200
Trim off the whiskers
Use a pair of kitchen scissors to trim off the long dangle’y whiskers at the head of the prawns. If you don’t have kitchen scissors then you can use your fingers to pluck them out.
Toss in cornflour
Place the shrimp in a large mixing bowl along with the cornflour, 1/2 a teaspoon of salt, 1/2 a teaspoon of cracked pepper and the zest from your lemon.
Toss together really well.
Cook prawns
Line an oven tray with baking paper and use your hands to transfer the prawns from the bowl to the tray, shaking off any excess flour into the bowl as you go.
Make sure the prawns are nicely spread out and not clumped together.
Splash over generously with olive oil but don’t be to concerned if some parts still look dry it will spread .
Place into the oven to bake for 15 minutes.
While the prawns are cooking…….
Make garlic butter
Roughly chop your garlic and place it in a small fry pan along with your butter and gently heat the butter and garlic up, stirring as you go so that the garlic doesn’t burn.
Once the butter is hot it will bubble.
Remove from the heat.
Turn prawns
After 15 minutes turn the prawns over then return to the oven and cook for a further 10 minutes.
Once they have cooked for the 10 minutes they should be looking nice and orange and crispy, take them out of the oven and baste them with your garlic butter so that they are well coated.
Return to the oven and cook for a further 5 minutes (give them longer if you don’t think they are crispy enough, best way to check this is to try one).
Garnish
Sprinkle with sea salt and some fresh chopped parsley if you have it. And the wedges of your lemon.
Eat with fingers.
Enjoy!