Roasted Prawns with Kale

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the prawns dry with paper towels to ensure even roasting.

   Tip: Dry prawns will caramelize beautifully rather than steam.

2. 2

   In a large mixing bowl, combine 2 tablespoons of olive oil, minced garlic, lemon zest, chili flakes, salt, black pepper, garlic powder, and smoked paprika.

3. 3

   Add the prawns to the spiced oil mixture and toss gently to coat all sides evenly. Set aside.

   Tip: Don't over-mix as prawns are delicate and can break easily.

4. 4

   On a separate baking tray, toss the chopped kale with remaining 2 tablespoons of olive oil, a pinch of salt and pepper. Spread in a single layer.

   Tip: Crispy kale cooks best when given space and not crowded on the tray.

5. 5

   Place the kale tray in the oven and roast for 12-14 minutes until edges are dark and crispy.

6. 6

   While kale roasts, heat butter in a large skillet over medium-high heat. Once foaming, add the marinated prawns in a single layer.

   Tip: Work in batches if needed to avoid overcrowding the pan.

7. 7

   Sear prawns for 2-3 minutes per side until they turn opaque and develop a light golden crust. Squeeze fresh lemon juice over the prawns in the final minute.

   Tip: Prawns cook quickly; avoid overcooking or they'll become tough.

8. 8

   Transfer the crispy kale to serving plates, top with the roasted prawns and their pan juices, then garnish with fresh chopped parsley.

   Tip: Serve immediately while everything is still warm and crispy.