Pan-fried prawns with garlic & chipotle oil

This prawn dish is for all the garlic and chilli lovers out there. It's important to cook the garlic long and slow, so it turns super-sweet.


  • 2 whole garlic heads
  • 1 cup extra virgin olive oil
  • ½ tsp sea salt, plus extra
  • 3 limes
  • 2 chipotle chillies with adobo sauce (from tin)
  • 1kg medium king prawns
  • 1 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped coriander


Peel and chop the garlic: you should have about ½ cup. Place into a small saucepan with the oil and salt over a low heat. Stir occasionally as mixture comes barely to a simmer, then cook for about 30 minutes, or until garlic is soft and a pale golden colour. Add juice from one lime and continue to cook for a further 5 minutes. Remove seeds from chillies, cut into thin strips and add to oil. Add salt to taste. Keep mixture warm while preparing the prawns.

Peel and devein prawns. Place a large frying pan over a medium-high heat with 1½ tbsp of the garlic and chilli oil (using the oil only and leaving out any solid pieces of garlic and chilli). Add half the prawns, season with salt and pan-fry until just cooked, about 3-4 minutes. Remove from heat and stir through 1 tbsp of chopped coriander. Repeat with remaining prawns.

Put prawns on a platter. Use a slotted spoon to scoop out the warm bits of garlic and chilli and heap them over the prawns. Finish with a sprinkling of parsley and coriander and serve with wedges cut from the remaining limes.

Keep any leftover garlic and chilli-infused oil for future use.

NOTES: Want something to drink?
Try the Bird in Hand Pinot Rosé 2016, Adelaide Hills, SA.

Spring is the perfect time for rosé and this example from the Adelaide Hills is fresh, vibrant and fun, with alluring aromas of cherries, cranberries and strawberries. Its lovely palate weight is balanced with crisp acidity, and it's absolutely bursting with flavour.

First published in the Good Weekend.