Moroccan Baked Prawns
1 red onion sliced
Half punnet (roughly 150g) cherry tomatoes, halved
40ml Pukara Estate Premium Extra Virgin Olive Oil
8 large green prawns
3 cloves of garlic finely diced
80 ml Pukara Estate Chili Extra Virgin Olive Oil
1 tsp Ras-el-hanout
Quarter cup of finely chopped coriander and flat-leaf parsley
Preheat oven to 200C.
Place onion, cherry tomatoes and premium olive oil in a baking dish. Bake for 12 minutes or until soft.
Meanwhile: Slice prawns down their spine to remove entrails, opening the back but not completely butterflied. Place into a bowl. Add Chilli oil, garlic and ras-el-hanout. Let sit for 10 minutes.
Add prawn mixture to baking dish and bake for a further 12 minutes or until prawns have fully cooked but still tender. Turning once.
Place vegetables on a serving dish and arrange prawns, sprinkle with herbs and a side-dollop of Pukara Estate Garlic mayonnaise.