Wood-Fired Garlic & Chilli Prawns

Ingredients

400g raw king prawns (peeled and deveined; tails on optional)
3 tbsp olive oil
4 cloves garlic, finely sliced or chopped
1 small red chilli, finely sliced (or 1/2 tsp chilli flakes)
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, finely chopped

Method

Build a steady fire: Heat your wood-fired oven and push the fire/embers to one side so you have a clear cooking area with strong, even heat.

Prep the prawns: Pat prawns dry and season with salt and pepper.

Heat the pan: Put a cast-iron pan or metal tray into the oven for a couple of minutes to heat up.

Cook fast: Add olive oil, then prawns, garlic and chilli. Cook in the oven away from direct flame, shaking/stirring once or twice, until the prawns are pink and just cooked.

Finish: Add lemon zest and lemon juice, toss, then sprinkle over parsley.

Serve: Serve immediately with flatbreads/crusty bread to mop up the garlicky oil.

Stone bake oven tips

Prawns cook very quickly; keep everything ready before the pan goes in.
Garlic can burn fast; if it starts to colour too quickly, move the pan further from the fire and keep it moving.
A hot cast-iron pan gives you that sizzling, restaurant-style finish.

Optional variations

Add 50g butter at the end for a richer sauce.
Add a splash of white wine (careful of flare-ups; keep away from flame).
Stir through 1 tsp smoked paprika for a deeper flavour.

Ovens

Wood

Upgrade Ovens

Care

Food

Accessories

Mezzo 76 Go

Vento 100

Ingredients

Method

Stone bake oven tips

Optional variations

Wood-Fired Salmon with Honey, Mustard & Dill

Wood-Fired Garlic & Chilli Prawns

Wood-Fired Sea Bass with Charred Lemon & Herb Butter

Wood-Fired Sticky Pork Belly Bites with Apple Slaw

Fired Harissa Lamb Koftas with Flatbreads & Yoghurt

Wood-Fired Lemon & Oregano Chicken Thighs

Wood-Fired Aubergine Steaks with Chimichurri

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