whybother?

Having outdone himself on Christmas Day with his delicious garlic prawns, Daz has tonight produced an encore. For anyone interested in how to make this delicacy, try the following. It’s highly technical…

As many cloves of garlic as you like, thinly sliced (never, EVER crush them!)

2 kilos of green prawns

About 1 litre of extremely good quality olive oil (or as much as it takes to make the little prawnies swim. They must be fully immersed and floating freely)

Butter (as much or as little as you like: DO NOT use margarine. That stuff will kill you).

Anything else you like, eg: chillies, onions, herbs… we are purists and generally only use chillies, however tonight he put calamari in, and that was gooood

Place the oil in a large casserole dish, chuck in everything else and marinate for a few hours (overnight is better).

If it’s not 40 degrees outside, throw it in the oven on a high temperature. It doesn’t take long, so keep an eye on it. When the prawns change colour, it’s done. If it is a stinking hot day, it can be microwaved (we love that, it doesn’t adversely affect it whatsoever!) Again, it doesn’t take long, maybe 5-10 minutes, depending on the microwave. It’s very important not to lose concentration and wander off. It seriously does not take long.

When it’s done, serve ‘em up, but do not forget the final, key ingredient: bread. French baguette style is good, but fresh, hot Turkish bread is much, much better. Plate it all up, then use the bread to mop up the yummy, calorie-laden flavoured oil. I guess, if you were so inclined, you could serve it with a salad, but really, why pretend this is healthy?

PS: don’t be afraid to eat those little slivers of garlic. If all goes according to plan they are so soft and delicious *drool*, they just melt in your mouth. Enjoy!