No guest can resist this
Serves 6
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Retro, rustic and redolent are words you would use to describe this amazing union of two garlic-imbued classics – that is, a crusty garlic cob loaf and a generous heap of garlic butter prawns.


  • 175 g butter, softened
  • 3 cloves garlic, crushed
  • ¼ cup chives, chopped finely
  • ½ tsp chilli flakes
  • 1 (450 g) cob loaf
  • 2 tbsps extra virgin olive oil
  • 1½ kg uncooked medium prawns, peeled, de-veined, tails intact
  • 2 cups watercress sprigs, to serve
  • Lemon wedges, to serve

Preheat oven 20 0C (180 C fan-forced).


Combine butter, garlic, chives and chilli flakes into a small bowl.


Using a sharp knife, remove the top of the cob and scoop out all the soft bread. Place cob on an oven tray; spread ⅔ of the garlic butter mixture over the inside of the cob. Bake for 25 mins or until cob is crisp and golden brown. Remove from oven.


Meanwhile, add half the remaining garlic butter mixture and half the olive oil to a large frying pan over medium high heat. Cook the prawns in batches for a few minutes on each side until just cooked. Season with salt and freshly ground pepper. Repeat with remaining butter garlic butter mixture, olive oil and prawns.


Transfer the prawns to the warm cob as they are cooked. Drizzle with any remaining juices from the pan. Transfer to a serving plate; serve with watercress and lemon wedges.

TIP Process discarded bread in a food processor to make breadcrumbs. These can be stored in a snap lock bag in the freezer for future use.


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