Garlic prawns with sourdough toast
24 (1kg) medium uncooked prawns
4 thick slices sourdough bread
80g butter, chopped
4 cloves garlic, crushed
1 tsp lemon juice
1 tbsp finely chopped curly parsley
Shell and devein prawns. Char-grill or toast the bread until it is lightly charred on both sides and transfer to four warm plates.
Heat 20g butter in a large non-stick frying pan over a medium-high heat.
Add the prawns; cook until golden on both sides and just cooked through.
Pile the prawns on the four pieces of toast.
Return the pan to the heat and add the remaining butter and garlic.
Cook for several minutes or until the garlic is aromatic, then add the lemon juice and parsley.
Swirl the juice through the butter and then spoon the flavoured butter over the prawns and bread.
Serve immediately with salad leaves and lemon wedges, if desired.