A delicious summery recipe. I bet you won’t want to share these with anyone.

Ingredients
  • 2kg large green king prawns
  • 4 garlic cloves, thinly sliced
  • 2 limes, sliced
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves
  • 1/3 cup Cobram Estate Classic Flavour Extra Virgin Olive Oil
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup aioli
  • Lime wedges, to serve
Method
  • Preheat oven to 200C. Line a large metal roasting pan with baking paper.
  • Remove shells from prawns and de-vein. Rinse the prawns under cold running water. Drain well.
  • Transfer to a large bowl. Add garlic, lime slices, 1/3 cup parsley and the oil. Toss well to combine and coat prawns.
  • Place in prepared pan. Season well with salt and pepper.
  • Roast for 15 to 20 minutes, tossing prawns halfway during cooking, or until prawns have turned pink in colour and are just cooked through.
  • Sprinkle with dill and remaining parsley.
  • Serve prawns with pan juices, aioli and lime wedges.

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