Name: Garlic sizzle prawns with haloumi and almonds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 red onions, very finely sliced; 8 cloves garlic, very finely sliced; Finely grated zest, juice of 2 lemons; 1 tsp fennel seeds; ¼ cup extra virgin olive oil; 24 large green king prawns, peeled, tails on; 200g haloumi, quartered; 2 Tbsp honey; ½ cup toasted almond kernels, chopped; 1 bunch oregano, finely chopped; ½ bunch mint, finely chopped, plus extra leaves, to serve; Lemon cheeks, to serve

Garlic sizzle prawns with haloumi and almonds

Christmas just isn’t Christmas without a plate of delicious prawns.

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Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

Christmas just isn’t Christmas without a plate of delicious prawns…but Ed has a few ideas to take this classic to the next level. With Dr Harry’s help, he’s making garlic prawns with haloumi, honey, almonds and loads of fresh herbs and the result is truly incredible.

Ingredients

2 red onions, very finely sliced

8 cloves garlic, very finely sliced

Finely grated zest, juice of 2 lemons

1 tsp fennel seeds

¼ cup extra virgin olive oil

24 large green king prawns, peeled, tails on

200g haloumi, quartered

2 Tbsp honey

½ cup toasted almond kernels, chopped

1 bunch oregano, finely chopped

½ bunch mint, finely chopped, plus extra leaves, to serve

Lemon cheeks, to serve

Method

Heat 4 mini heavy-based or cast-iron frying pans on high until very hot. Toss onion, garlic, zest and fennel seeds with oil, then spoon into dishes and cook for 3 minutes, until softened.

Add prawns, cook for 1 minute each side and spread mixture over pan bases. Put a piece of haloumi in centre of each; turn after 2 minutes. Drizzle with honey, juice, almonds and herbs. Top with extra mint and serve with lemon; be careful as pans retain heat.

Garlic sizzle prawns with haloumi and almonds

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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