Galton Blackiston’s Crevettes a la Plancha
This recipe featured as part of Galton's Prawn Masterclass. Gorgeous ingredients including chillis, garlic and olive oil perfectly complement the taste of super fresh prawns.
Ingredients
- 1 handful of chopped parsley
- 1 large mild red chili, deseeded and finely sliced
- 3 garlic cloves, peeled and crushed
- Olive oil
- 16 large crevettes or shell on prawns
- 2 lemons, cut into wedges
Method
Mix the chopped parsley, chilli and garlic in a bowl and combine with enough olive oil to make a paste, runny enough to coat the crevettes.
Marinate the crevettes in the paste for at least 1 hour before serving.
Heat a plancha or griddle pan until hot.
Remove the crevettes from the marinade, place on the hot plancha and cook for about 2 minutes on each side, depending on how big they are, until they turn pink and are cooked right through.
Serve immediately with freshly squeezed lemon and some freshly made mayonnaise.
Ingredients
- 1 handful of chopped parsley
- 1 large mild red chili, deseeded and finely sliced
- 3 garlic cloves, peeled and crushed
- Olive oil
- 16 large crevettes or shell on prawns
- 2 lemons, cut into wedges
Method
Mix the chopped parsley, chilli and garlic in a bowl and combine with enough olive oil to make a paste, runny enough to coat the crevettes.
Marinate the crevettes in the paste for at least 1 hour before serving.
Heat a plancha or griddle pan until hot.
Remove the crevettes from the marinade, place on the hot plancha and cook for about 2 minutes on each side, depending on how big they are, until they turn pink and are cooked right through.
Serve immediately with freshly squeezed lemon and some freshly made mayonnaise.
