Dress to Impress Prawns
Oven-baked Prawns
aka tôm nướng lò
Impress next time you host with this minimum effect maximum reward Prawns!
I am posting this recipe because everytime I make this dish for friends I get the question - how did you make this? So sharing this today for you to enjoy!
Prep Time: 20
Cook Time: 10-15
Difficulty: Easy
Cuisine: Modern
Serves: 3-4
INGREDIENTS:
Seafood:
- 10 x Aussie Tiger Prawns - Jumbo Size, deveined & split down the middle lengthways (see note)
Sauce - Flavour Bomb:
- 75g x unsalted butter
- 1 x half bunch flat leaf parsley (about 1/2 cup loosely packed), finely chopped
- 2 x garlic cloves, crushed/minced
- 1 x large fresh chilli (this isn't spicy), finely chopped
- 1 x Tbs dried chilli flakes
- 1 x tsp salt
- 1/2 x tsp cracked black pepper
- Optional: Sea salt flakes to finish
Serving Suggestions: Serve with crusty bread, be the turf to your surf, or enjoy as an entree on its own.
STEPS:
- Preheat oven to 200 °C (fan forced). Meanwhile in a small pot on medium heat, add all sauce ingredients, stirring occasionally. Once butter has melted, turn down heat and simmer for 5 minutes. Turn off and set aside. NB: you want the ingredients to soften, not caramelise.
- On a baking tray, lay prawns out flesh side up, ensuring that it is not overcrowded. Smother 1-2 spoonfuls of sauce on each prawn.
- Bake for 8-10 minutes, until cooked through and caramelised (NB: time may vary depending on the size of seafood)
- Finish off with sea salt flakes.
- Enjoy!
LisaDiepCooks Notes:
- Prawns: Australian produce is best! Buy the best quality you can afford.
- Size: if using Med/Large size prawns, double the quantity of prawns
- Other Seafood: This also works well scallops in the shell or lobster!
- Chilli: the large cayenne chilli doesn't pack any heat, it is purely for colour and flavour. To make it kid friendly, remove the dried chilli flakes and replace with sweet paprikia (not smoked)
- Cooking sauce first: because of the fast cooking time of the seafood in the oven, this step is essential to ensure the garlic is cooked through and is not raw, otherwise it will overpower the seafood.
- Extra butter! if you love butter like me feel free to add extra! The juices that ooze over is so delicious mopped up with bread!
