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.
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.