Ingredients

Method

• 800 g deveined and shelled medium-sized prawns, defrosted
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 cloves garlic, crushed
• Sea salt and freshly ground black pepper
• 1/2 cup torn basil leaves
• Jasmine rice, steamed, for serving

Method

Ingredients

Preheat the oven to 230°C. Using paper towel, dry the prawns well before arranging them in asingle layer inside a greased roasting pan. Mix the oil with the lemon juice and garlic and pour over the prawns.

Roast for 10 minutes, or until just cooked but still moist. Season to taste, then mix the basil with the lemon preserve and spoon over the prawns. Serve with bowls of steaming rice on the side.
Per serving: 1516 kJ, 42 g protein, 1.5 g fat, 47 g carbs

TASTE’s take:
Quick to make and good to eat, the lemon preserve and basil salsa add a deliciously different touch to this late summer bake.