Prawns a la Plancha with Garlic and Lemon Confit - garlic

Method

• On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
• Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Peel and devein the prawns, leaving the head and tail pieces intact.
• Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking.
• Season 6 prawns with salt and pepper and add to hot oil.
• Cook 1 minute on each side and then transfer to a paper towel to drain.
• Repeat until all prawns are cooked, adding more oil as needed.
• Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil.
• Sprinkle with garlic chips and chopped parsley.
• 10 lemons
• 2 cloves garlic
• 2 teaspoons peppercorns
• 6 sprigs fresh thyme
• 1 dried chile
• 1 bay leaf
• 1 cup salt
• 3 cups sugar
• 3 cups olive oil
• Prepare the Lemon Confit a couple days in advance.
• Slice the lemons lengthwise and place in a stainless steel pot.
• Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat.
• Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart.
• Simmer for 15 minutes and then pour into sanitized mason jars.
• Seal and let cool in refrigerator.
• When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes.
• Immerse in olive oil a couple hours prior to using.