EP 17 (part 2): Quick and easy garlic prawns with butter and chilli

You'll love this delicious recipe from chef Martin Boetz, starring sweet Hawkesbury River school prawns
Cath Muscat

EPISODE 17 (part 2):

Fresh from a morning trawling the Hawkesbury River with local fisherman Gary Howard, chef Martin Boetz shows you how to transform green school prawns into a stunning starter you’ll love. By choosing small, sweet school prawns, all you need to do is remove the heads, if you wish, and you can eat the delicate shell and tail! Click here for the recipe.

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