Sizzling Garlic and Chilli Prawn Pots

Many years ago there was a restaurant chain called The Keg Steakhouse and Bar. From what I remember The Keg Steakhouse and Bar concept originated in Canada in the early 70's but didn't come to Australia until the late 80's if not earlier. Famous for it's atmosphere and of course, as the name suggests, it's steaks it was an experience to dine there as it was different to the good old Aussie Pubs and restaurants at the time.


Unfortunately I believe all of the Australian franchises have closed down now but there was one particular entree that both Noel and I enjoyed, Sizzling Garlic Prawns (I think that's what it was called or something similar). It came served to in a cast iron ramekin served with a crusty roll, took forever to cool enough to eat but was delicious.


Noel and I have tried many different versions and ways of cooking this at home ourselves. Each way a little different, some successful others too oily or overcooked. Let's face it - prawns don't exactly take too long to cook but the butter and oil combination needs to be red hot prior to adding the prawns so there is a little difficulty involved with getting this dish right. Also it pays to have everything prepared and ready as the cooking time is quite minimal.


As we both enjoy the combination of garlic and chilli it goes without saying that we did indeed have to try it and as expected the dish was delicious!! I must also add that using fresh garlic cloves and fresh birdseye chilli increased the amazing flavours - so much better than using pre-crushed garlic and chilli from a jar but saying this, using the jarred variety is quite okay and still makes a good flavoured meal.


This dish is definately an entree sized portion but I would imagined that it could easily be adapted to main size serving especially if served with some steamed rice and vegetables.


And yes we did use a nice crusty warmed roll to soak up the garlic and chilli butter left in the bottom of the ramekin!! Naughty but very very nice!! LOL!!

Sizzling Garlic and Chilli Prawns Pots

Serves: 4

Points per serve: 7.5

500g raw large king prawns

4 tablespoons butter, reduced fat

4 tablespoons extra virgin olive oil

6 cloves of garlic or 6 teaspoons crushed garlic

2 birdseye chillis, sliced and deseeded depending on your taste

4 spring onions, diagonally sliced

salt and freshly ground pepper to taste

Preheat oven to 300 deg C.


Place ramekins on an oven tray as this will assist in moving them in and out of the oven quickly.


In individual ramekins add 1 tablespoon of butter and 1 tablespoon of olive oil. Place in oven for approximately 5 minutes or until butter is completely melted and bubbling.


Remove from heat and quickly add garlic and chilli. Return the ramekins to oven for 2 minutes to return butter and oil mixture to a high temperature.


Working quickly again, remove ramekins from oven add prawns and spring onions, season with salt and pepper. Return to oven for a further 3 - 5 minutes or until sizzling and prawns are a nice pink colour.


Place ramekins onto a plate and serve immediately.

Note: If using cast iron ramekins, preheat them in the oven prior to adding the butter and the oil. These will not take as long to cook either due to the heat retained by the cast iron.