Protein filled meal this.
This recipe has been provided by Clement Pavie, the Head Chef at Musgrave MarketPlace.
Ingredients
- 300g of fresh or frozen cooked crab claws
- 300g of fresh large king prawns
- 100g of Irish butter
- 2 cloves of very finely chopped clove of garlic
- 2 limes
- 1 table spoon of freshly chopped coriander
- 1 large crusty sourdough bread, type ciabatta or artisan French baguette
Instructions
- Melt the butter and the olive oil in a large pan until the butter starts to foam
- Fry the prawns in the butter for 2 minutes on high heat
- Add in the crab claws, and chopped garlic and cook for another 3 minutes
- Squeeze in the juice of the lime and add the chopped coriander
- For extra flavour you add some freshly chopped basil and a few chilli flakes
Served with hot crusty bread, to dip and soak up the garlic butter!
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