Garlic Chilli Prawns with Lemon Flatbread

Serves 4 LEMON FLATBREAD

½ tsp dry yeast

2 tsp caster sugar

2 cups plain flour

2 tsp fine salt

¼ cup Greek-style yoghurt 1 lemon, thinly sliced

PRAWNS

10 large red chillies

6 garlic cloves

150g butter, softened 20 large green king prawns Olive oil, for brushing

To make flatbread, pour ¾ cup warm water into a bowl, sprinkle in yeast and sugar, and stir to combine.

Place flour and salt in a large bowl, add yoghurt and the yeast mixture, and mix until combined. Turn out onto a floured surface and knead into a large round.

Place dough into a lightly oiled bowl and cover with a damp cloth; let prove in a warm place for 2 hours. Turn out onto a lightly floured surface and divide into two rounds. Roll out each piece to a 1cm thickness. Top with lemon slices, cover, and let rise for 30 minutes.

Cook flatbreads in a non-stick frying pan over medium heat for 2 minutes on each side, or until golden. Set aside but keep warm.

For prawns, add chillies and garlic to a preheated chargrill pan and cook for 8-10 minutes; let cool. Peel garlic and remove chilli seeds; place in the bowl of a food processor with butter, season with sea salt and freshly ground black pepper, and process to combine.

Thread prawns onto skewers and brush with olive oil. Cook on a preheated chargrill pan or barbecue for 4-5 minutes on each side, or until cooked through.

Place prawns on a serving platter, add chilli garlic butter, and serve with lemon flatbreads and a green salad.