Cooking on a cedar plank is one of the oldest known methods of cooking – here, we’ve paired that technique with the modern design of Roccbox to create a delicious background smokiness to these incredible Pil Pil Prawns and don’t forget to have some crusty bread on hand to mop up that insanely good oil…
Step 1;
Soak the cedar plank in water for at least 4 hours to ensure it smokes well and doesn’t catch fire during the cooking process!
Step 2;
Slice the top off the bulb of garlic and double wrap in tin foil before chucking it in Roccbox for 15 minutes. Set to one side.
Step 3;
Mix together the pil pil ingredients and sprinkle 3 Tbsp of it over the prawns. Toss together and lay the prawns on the plank.
Step 4;
Turn the flame down to its lowest setting and pop the plank in the front third of the oven (I like to use a pair of tongs and a pallet knife here to help me move and turn the plank).
Step 5;
Cook the prawns for 2 minutes, rotate the plank and cook for another 2 minutes.
Step 7;
Squeeze the roasted garlic into a serving bowl and add half the oil – breaking the garlic up with a fork as you do so.
Step 7;
Add the hot prawns, the remaining oil and sprinkle over the parsley.
Ingredients
1 Bulb of Garlic
8-10 Prawns, shelled and deveined
2 Tbsp Chopped Parsley
100ml Olive Oil (feel free to add a bit more for that mopping!)
For the Pil Pil seasoning;
1 Tbsp Smoked Paprika
1 Tbsp Curry Powder
1/2 Tbsp Garlic Powder
1 Tbsp Herbs De Provence
1/2 Tsp Chilli Powder
1/2 Tsp Cayenne
1/2 Tsp Oregano
1 Tbsp Salt
