60ml extra virgin olive oil
4 large king prawns, peeled, de-veined (U6 size preferred)
1 abalone, cleaned, sliced very thinly (shells cleaned and reserved)
3 garlic cloves, finely chopped
½ bunch parsley, finely chopped
Fresh crusty bread, to serve
Heat oil in a small cast iron or clay dish.
Add prawns and cook for about 3 minutes or until just cooked (Note that they turn orange when cooked through).
Stir in the sliced abalone, garlic and parsley.
Serve while still sizzling with a squeeze of lemon juice.
Cut a tomato in half and rub the inside flesh directly onto some fresh crusty bread and serve.
Use bread to soak up the oil, which has been beautifully infused with flavours of the prawns, abalone, garlic and parsley.