Chilli Garlic Prawns

Ingredients

• 16-18 jumbo prawns
• 2 large red capsicums
• 1 garlic bulb
• 1 cup shallots, peeled
• 3 tablespoons olive oil + drizzling
• Salt to taste
• Crushed black peppercorns to taste
• ½ lemon
• 4-5 fresh red chillies, chopped
• 1½ tablespoons chopped garlic
• 4-5 sprigs of fresh thyme
• ½ cup vegetable stock
• Micro greens for garnish

Method

1. Preheat the oven at 200˚C.
2. Slice the garlic bulb in half. Drizzle oil on a baking tray; add shallots, garlic, place red capsicums. Drizzle a little oil on top, sprinkle salt and crushed black peppercorns.
3. Roast in the oven for 15-20 minutes.
4. In a large bowl, add the prawns, squeeze lemon, add salt, crushed black peppercorns, fresh red chillies, chopped garlic, thyme leaves, and drizzle a little oil, mix well and set aside to marinate for 10-15 minutes.
5. Meanwhile, peel the roasted red capsicums and garlic, grind them into a fine paste along with the shallots. Set aside.
6. Heat 2 tablespoons oil in a non-stick grill pan, place the marinated prawns and cook for 1-2 minutes, flip and cook the other side for 1-2 minutes. Take it off the heat.
7. Heat the remaining oil in a non-stick pan, add the prepared paste, stir well and cook for 1 minute.
8. Add vegetable stock, mix well. Adjust the seasoning, and a few sprigs of thyme, cook for 1-2 minutes, stirring occasionally. Take it off the heat.
9. On a serving plate, pour the sauce, arrange the prawns and garnish with micro greens and serve hot.