Ingredients
- 4 Head on, green king prawns (50g prawns)
- 2 Cloves of black garlic
- 1 Teaspoon chopped chives
- 1 Teaspoon chopped flat leaf parsley
- 1 Tablespoon olive oil
- Sea salt and freshly cracked black pepper to taste
- 1 Tablespoon lemon juice
- 1 Teaspoon white wine
- Nob of butter
- Large crouton and twist of lemon to serve
Method
Shell and de-vein the prawns, leaving the heads and tails on, then season.
Heat the oil and add prawns, cook for 1 minute, then add garlic, cook a little further then add wine and herbs.
Add butter and lemon juice, and then serve on the crouton with twist of lemon.
