Non-VegetarianAustralian cuisine Starters

Spencer Gulf Prawns with Garlic and Parsley

Name: Spencer Gulf Prawns with Garlic and Parsley
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g green spencer gulf king prawns; 2 tbsp Olive oil; 50 g Unsalted butter; 4 clove Garlic cloves; 0.5 cup fresh flat-leaf parsley; 1 whole Lemon; 0.25 tsp dried chilli flakes; 0.5 tsp sea salt flakes; 0.25 tsp cracked black pepper

Sweet, juicy Spencer Gulf king prawns pan-tossed in foaming butter with garlic, fresh flat-leaf parsley and a bright squeeze of lemon.

🇦🇺Australia· South Australia

Prep: 15 min
Cook: 6 min
Total: 21 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

800 g green spencer gulf king prawns — raw, whole or peeled with tails intact, deveined
2 tbsp Olive oil — South Australian extra virgin preferred
50 g Unsalted butter — cubed
4 clove Garlic cloves — thinly sliced or finely minced
½ cup fresh flat-leaf parsley — finely chopped
1 whole Lemon — halved, one half juiced and one cut into wedges
¼ tsp dried chilli flakes — optional, for a subtle warmth
½ tsp sea salt flakes — to season
¼ tsp cracked black pepper — freshly ground

Equipment

•Large heavy frypan or skillet
•Chef knife
•Tongs
•Colander
•Citrus juicer

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 2 g
fibre: 0.5 g
protein: 38 g
calories: 340 kcal

Instructions

1
Pat the prepared prawns dry with paper towels to ensure a good sear.
2
Heat the olive oil in a large frypan over high heat until shimmering.
3
Add the prawns in a single layer without overcrowding the pan.
4
Sear the prawns for one to two minutes until the shells turn bright coral pink.
5
Turn the prawns over and immediately lower the heat to medium.
6
Add the butter, sliced garlic and chilli flakes to the pan.
7
Sauté for one minute while spooning the foaming garlic butter over the prawns.
8
Remove the pan from the heat as soon as the prawns are opaque throughout.
9
Squeeze over the lemon juice and scatter the chopped flat-leaf parsley.
10
Toss gently to coat, season with sea salt and cracked pepper, and serve immediately.

Chef's tips

Cook the prawns in two batches if your frypan is not large enough, as overcrowding causes them to stew rather than sear. Keeping the tails on adds flavour and makes them easy to hold.

Ingredient substitutions

green Spencer Gulf king prawns → any large raw wild-caught Australian king or tiger prawns
unsalted butter → extra virgin olive oil for a dairy-free version

Storage

Store leftover cooked prawns in an airtight container in the fridge for up to two days.

Reheating

Toss gently through a warm pan over low heat with a splash of water or olive oil for one minute just until warmed through.

Common mistakes to avoid

•Overcooking the prawns, which turns their naturally tender flesh rubbery.
•Burning the garlic by adding it to the pan too early over smoking-high heat.
•Using wet prawns, which drops the pan temperature and prevents caramelisation.

Serving suggestions

Serve straight from the skillet with warm crusty bread to mop up the garlic butter.Pair with a crisp South Australian Riesling from the Clare Valley.Serve alongside a fresh green salad tossed with lemon vinaigrette.