Garlic & chilli king prawns
4 clove(s), crushed
Chilli, Green or Red
2 individual, deseeded, finely chopped
3 medium, deseeded, finely chopped
King Prawns, Raw
24 individual, without shell, tails intact
Vegetable stock cube(s)
½ cube(s), dissolved in 100ml hot water
15 g, roughly chopped
21 g, roughly chopped (plus a few extra leaves to garnish)
6 portion(s), medium
- Heat oil in a large nonstick frying pan over medium-high heat. Add garlic and chillies and cook, stirring for 1 minute, or until garlic is golden.
- Add prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside. Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat. Dot with ricotta and place under preheated grill for 2-3 minutes, or until golden and bubbling.
- Serve prawns scattered with extra basil leaves and cracked black pepper.