1-2 garlic cloves, crushed (add more or less to your taste)
2tsp parsley, finely chopped
pinch of salt
16 king prawns (as large as possible), peeled and cleaned
4 slices of bloomer (I recommend a good quality sourdough)
lemon wedges, to serve
pea shoots/fresh herbs, to serve
For the garlic butter, mix the butter, garlic and parsley together with a fork in a bowl, and season with a pinch of salt.
Heat a sauté pan over a medium heat. Sauté the king prawns with a little of the garlic butter for approx. 2 mins on each side (or until cooked through if they are particularly large – and in batches if they are too big to all fit in the pan). Remove the pan from the heat and add 1tbsp of the garlic butter. As the butter melts, spoon it over the prawns in the pan for 1 min. Again, work in batches if the prawns are particularly large, and use additional garlic butter if required.
To serve, lightly fry the bread in the garlic butter. Add lemon wedges to the pan and lightly char. Remove the bread and lemons from the heat. Top each slice of bread with prawns, any remaining garlic butter from the pan, and serve a lemon wedge on the side. Garnish and serve.