Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime
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Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime
Recipe by Colin Barclay
Ingredients
10 medium uncooked prawns, heads and tails removed
3 finger limes
5 lime leaves, shredded
Chili oil
1 cup Squeaky Gate extra virgin olive oil
100 g dried red chili, chopped
2 eschalots, peeled and halved
3 garlic cloves, halved
3 tsp smoked paprika
Crispy garlic
¼ cup Squeaky Gate extra virgin olive oil
6 garlic cloves, thinly sliced
Method
Using scissors, split the prawn from the tail up the belly to the top of the head, being careful not to burst any of the head juices.
Then use a sharp knife to cut through the tail meat and split it apart, making sure not to split the shell on the back.
Chili oil
Heat the olive oil in a saucepan over low heat. Add the dried red chili, eschalots, garlic cloves, and smoked paprika. Cook for about 10 minutes, stirring occasionally. Remove from heat and let it cool. Strain the oil and discard the solids.
Crispy garlic
Heat the olive oil in a small frying pan over medium heat. Add the thinly sliced garlic cloves and cook until golden and crispy. Remove from heat and transfer to a paper towel to drain excess oil.
Thread the prawns onto skewers. Grill or cook on a barbecue for about 2-3 minutes on each side until the prawns are cooked through and slightly charred.
To serve, squeeze the juice from the finger limes over the cooked prawns. Sprinkle with shredded lime leaves, crispy garlic, and drizzle with chili oil.
