Roasted Prawns with Daikon and Crispy Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've spent hours in the kitchen. The prawns get wonderfully caramelized while the daikon becomes tender and slightly sweet, all topped with irresistibly crispy garlic. What I love most is that daikon is packed with vitamin C and aids digestion, so you're getting something truly nourishing alongside pure deliciousness. The best part? It's budget friendly and requires minimal prep work. A little soy sauce, fresh ginger, and lime juice create an incredible depth of flavor that feels elegant enough for guests but simple enough for a quiet night at home.
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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