King Prawns in Garlic Sauce
Having grown up by the sea side, fresh fish, especially when your family’s hobby is fishing, was always on the menu. Grilling and barbequing fish was a given in the summer time, but sometimes in the winter, it wasn’t so easy to light up a grill or BBQ and smoking up your kitchen both with BBQ fumes and fish smells was not something my family (or anyone else I presume) enjoyed.
This King prawn (you can use any prawns really) recipe is extremely versatile, you can marinade the prawns for about an hour before grilling or barbequing, or you can follow the steps below and cook the prawns in your oven. The oven recipe has the bonus of not smoking up your entire house, so you can enjoy this dish anytime regardless of the weather. I normally prefer using fresh uncooked prawns, but nowadays good quality raw frozen prawns are easily sourced in any of the major supermarkets.
Like many of my other recipes this one came out of my grandmother’s collection, and is one of the few recipes I haven’t changed or adapted, as the secret to its success is simple ingredients and quality seafood.