Preparation

Step 1: Prepare the cob loaf

Preheat your oven to 180°C (160°C fan-forced).

Using a serrated knife, carefully slice the top off the cob loaf and set aside. Hollow out the inside of the loaf, tearing the soft bread into chunks. Place the loaf and bread chunks on a large baking tray lined with baking paper.

Step 2: Cook the garlic prawns

In a large skillet over medium heat, melt the butter. Add the shallot and sauté for 1–2 minutes until softened.

Add the chopped garlic and cook for another 30 seconds, until fragrant.

Stir in the raw prawns and sauté for 3–4 minutes, or until just cooked through and pink. Be careful not to overcook.

Remove from heat and allow to cool slightly. Chop prawns into bite-sized pieces (reserve a few whole ones for garnish, if desired).

Step 3: Make the creamy base

In a large bowl, combine the softened cream cheese, sour cream, grated tasty cheese, lemon juice, chopped parsley, chives, salt, and pepper.

Stir until smooth and creamy.

Fold in the chopped prawns and any garlic butter mixture left in the pan. Taste and adjust seasoning if needed.

Step 4: Fill and bake the cob

Spoon the prawn and cheese filling into the hollowed cob loaf. Pile it high and smooth the top.

Place the reserved cob lid beside the loaf on the tray. Scatter the torn bread chunks around the cob.

Bake for 20 minutes, then remove the lid and continue baking for another 10–15 minutes, until the dip is golden, bubbling, and hot throughout. The bread chunks should be crisp and golden.

Step 5: Garnish and serve

Remove from the oven. Garnish with smoked paprika, extra herbs, or a few whole prawns for a beautiful finish.

Serve hot with the toasted bread chunks, the cob lid, and additional crackers or veggies if desired.