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Chargrilled Dublin Bay Prawn Avocado and lemon oil
They should be fat, juicy and smothered in heaps of garlic and herb flavoured cream. For a change I like to cook them on the barbecue over some hickory wood chips, which imparts a very subtle flavour to the dish.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 1 dsrt spoon clarified butter
- 1 clove sliced garlic
- 5 shelled, leave tail on tiger prawns
- 3oz white wine
- 1 wedge carmelised onion bread
- 1 tsp lemon
- watercress garnish
Chargrilled Dublin Bay Prawn Avocado and lemon oil
Place a frying pan on the stove and drizzle with olive oil
Place your garlic in the hot pan with butter and sautee for a few minutes.
Add prawns, season add wine & lemon juice
Cook for 3-4 minutes until the prawns are cooked.
To Serve
Place toasted breakfast bread in middle of plate.
Place a small bouquet of watercress leaves on top.
Arrange prawns cascading off the toast onto the plate.
Spoon garlic butter over the top.
Garnish with cracked pepper.