Roasted Prawns with Daikon and Crispy Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns paired with tender roasted daikon radish, finished with a garlic-infused oil and a hint of chili for a light yet satisfying dish with delicate Asian flavours.
Ella x
Ingredients
- 500 glarge prawns(peeled and deveined)
- 400 gdaikon radish(cut into 2cm chunks)
- 6garlic cloves(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 1 tablespoonsesame oil
- 15 gfresh ginger(minced)
- 1red chili(thinly sliced)
- 2 tablespoonssoy sauce
- 2 tablespoonslime juice
- 3spring onions(chopped)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C and line a large roasting pan with baking paper.
Tip: A hot oven ensures the prawns cook quickly while remaining tender.
- 2
Toss the daikon chunks with 2 tablespoons of olive oil, sea salt, and white pepper. Spread evenly on the roasting pan and roast for 12 minutes until the edges begin to soften and caramelize.
Tip: Stir the daikon halfway through cooking for even browning.
- 3
While the daikon roasts, combine the remaining 2 tablespoons of olive oil with the minced ginger and sliced garlic in a small bowl.
Tip: Infusing the oil with aromatics adds depth to the dish.
- 4
Remove the daikon from the oven and push it to the sides of the pan. Add the prawns to the centre and pour the garlic-ginger oil over them, tossing gently to coat.
Tip: Keep the daikon separate initially to prevent it from overcooking.
- 5
Roast together for 8-10 minutes until the prawns are pink and cooked through, stirring once halfway.
Tip: Overcooking prawns makes them tough, so watch the cooking time carefully.
- 6
Drizzle the sesame oil, soy sauce, and fresh lime juice over the roasted prawns and daikon. Scatter the red chili slices and chopped spring onions on top.
Tip: Add the acid and sesame oil at the end to preserve their vibrant flavours.
- 7
Toss everything gently to combine and serve immediately on a warm platter.
Tip: This dish is best enjoyed fresh from the oven while still hot and aromatic.
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