Garlic Prawns
Plump Australian prawns sizzled in fragrant garlic, butter, white wine, and fresh parsley. Serve piping hot with plenty of crusty bread to mop up the rich pan juices.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy-base frypan or cast iron skillet
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 21 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 310 kcal
Instructions
- 1
Peel and devein the prawns, leaving the tails on for easy handling.
- 2
Pat the prawns thoroughly dry with paper towels to ensure a good sear.
- 3
Heat the olive oil and butter in a large frypan over medium heat until foaming.
- 4
Add the sliced garlic and chopped chilli to the melted butter mixture.
- 5
Sizzle gently for one minute until fragrant, taking care not to let the garlic brown.
- 6
Turn the heat up to medium-high and arrange prawns in a single layer.
- 7
Cook undisturbed for two minutes until the undersides turn pink and opaque.
- 8
Turn prawns over and pour in the white wine and lemon juice.
- 9
Simmer for one to two minutes until prawns are cooked through and sauce is glossy.
- 10
Season with sea salt and cracked black pepper, then scatter over chopped parsley.
- 11
Take the pan off the heat and serve immediately while bubbling hot.
Chef's tips
Always use green (raw) Australian prawns rather than pre-cooked prawns, which quickly turn rubbery when fried. Keep the heat moderate while softening the garlic so it does not scorch and turn bitter.
Ingredient substitutions
- dry white wine → fish stock or an extra splash of fresh lemon juice
- fresh red chilli → 1/4 tsp dried red chilli flakes
- unsalted butter → an equal amount of extra olive oil for a dairy-free dish
Storage
Store any leftover cooked prawns in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a warm frypan over low heat for two minutes just until warmed through.
Common mistakes to avoid
- •Using cooked cocktail prawns which become tough and dry in the hot oil.
- •Browning the garlic too quickly over high heat, which makes the sauce unpleasantly bitter.
- •Leaving the prawns in the pan too long past the point where they turn pink and firm.
Serving suggestions
Cooked Garlic Prawns?
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