Name: Garlic and haloumi prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 150 gram haloumi; 400 gram raw prawns (shelled and deveined); cocktail sticks; 1 tablespoon butter; 1 tablespoon oil; Garlic butter drizzling sauce; 35 gram butter; 2 cloves garlic (crushed); 1 lemon (zest); 1/4 cup finely chopped parsley

Garlic and haloumi prawns

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

150 gram haloumi

400 gram raw prawns (shelled and deveined)

cocktail sticks

1 tablespoon butter

1 tablespoon oil

Garlic butter drizzling sauce

35 gram butter

2 cloves garlic (crushed)

1 lemon (zest)

1/4 cup finely chopped parsley

Method

1.Cut haloumi into small cubes to fit inside the prawns (thick enough so it sits flush with the prawn). Poke a cocktail stick through the tail end of the prawn, through the cheese and out the head end to secure.

2.To make the garlic butter drizzling sauce: Heat butter in a small saucepan over a low heat until frothy. Add garlic and cook, stirring, for about 5 minutes. Add lemon zest and parsley.

3.Heat butter and oil in a frying pan over a high heat. Quickly sear the prawns for about 30 seconds each side until golden. Season with salt and pepper, setting aside on a platter. Drizzle with garlic butter sauce and serve.

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