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Sweet chilli prawns

A tangy prawn recipe that makes the most of the still-warm weather

Sweet chilli prawns

Fresh, tangy prawns. Definitely best eaten alfresco.
Serves 4

Prawns
2 tablespoons of butter
2 tablespoons of olive oil
400g Anathoth Farm Sweet Chilli Relish

1kg medium green king prawns – peeled and deveined, tails in tact
¼ cup flat leaf parsley – chopped
Crusty bread – to serve

Chilli Mayo

½ cup whole egg mayonnaise

2 tablespoons of Anathoth Farm Sweet Chilli Relish

Melt butter and oil in a large frying pan over medium-high heat. Add prawns in batches and cook, stirring occasionally, until prawns are just pink (2-3 minutes).

Return all prawns and juices to the pan then add 400g Anathoth Farm Sweet Chilli Relish and cook, stirring for 1-2 minutes.

In a small mixing bowl stir whole egg mayonnaise and 2 tablespoons of Anathoth Farm Sweet Chilli Relish until combined then transfer to a serving dish.

Stir in parsley and serve with crusty bread, lemon wedges and chilli mayo.

Recipe created for us by Jessica of Daily Gluttony

 

 

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