Garlic Chilli Prawns with Lemon Flatbread

Garlic Chilli Prawns with Lemon Flatbread

Garlic Chilli Prawns with Lemon Flatbread. Spice up your weeknight with these delicious chargrilled prawns. Serve with zingy lemon flatbreads and a fresh green salad.

Serves 4

Lemon Flatbread

½ tsp dry yeast

2 tsp caster sugar

2 cups plain flour

2 tsp fine salt

¼ cup Greek-style yoghurt

1 lemon, thinly sliced


10 large red chillies

6 garlic cloves

150g butter, softened

20 large green king prawns

olive oil, for brushing

1 To make flatbread, pour ¾ cup warm water into a bowl, sprinkle in yeast and sugar, and stir to combine.

2 Place flour and salt in a large bowl, add yoghurt and yeast mixture, and mix until combined. Turn out onto a floured surface and knead into a large round.

3 Place dough into a lightly oiled bowl and cover with a damp cloth; let prove in a warm place for 2 hours. Turn out onto a lightly floured surface and divide into two rounds. Roll out each piece to a 1cm thickness. Top with lemon slices, cover, and let rise for 30 minutes.

4 Cook flatbreads in a nonstick frying pan over medium heat for 2 minutes on each side, or until golden. Set aside but keep warm.

5 For prawns, add chillies and garlic to a preheated chargrill pan and cook for 8-10 minutes; let cool. Peel garlic and remove chilli seeds; place in the bowl of a food processor with butter, season with sea salt and freshly ground black pepper, and process to combine.

6 Thread prawns onto skewers and brush with olive oil. Cook on a preheated chargrill pan or barbecue for 4-5 minutes on each side, or until cooked through.

7 Place prawns on a serving platter, add chilli garlic butter, and serve with lemon flatbreads and a green salad.


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