Black Garlic Roasted Carabineros Prawns with Pickled Lemon and Coriander by Chef Bart Van Der Lee.

Servings   Prep Time      Cook Time

2-4                    10 minutes                     10 minutes

Ingredients

• 8 extra large Carabineros prawns
• 3 cloves black garlic
• 50 ml extra virgin olive oil
• 1 pickled lemon
• Fresh coriander

Directions

1. Butterfly the prawns and season them with a pinch of salt
2. Cut the pickled lemon in quarters and remove the soft inside and chop the rind finely
3. Chop the black garlic finely
4. Mix the black garlic lemon rind and olive oil together and season with a pinch of salt.
5. Brush the flesh side of the prawns with the black garlic & lemon oil and place them in the preheated Charlie oven at 180°C with the shell side down.
6. Cook them for about 1-2 minutes and then turn them over. Grill for 1-2 minutes more and take them out.
7. Brush the flesh side once more with the black garlic and lemon infused oil and serve them on a large plate. Finish with fresh coriander leaves

Notes:

We don’t want to overcook the prawns so it is important to use high heat and a short cooking time. This will give the grill flavour without overcooking the prawns.