Garlic and Chilli Prawns, Fremantle Style
Plump Western Australian prawns sizzled in fragrant garlic, red chilli, extra virgin olive oil, and white wine.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •large heavy frypan
- •tongs
- •chef's knife
- •cutting board
- •paper towel
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 26 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 395 kcal
Instructions
- 1
Pat the peeled prawns thoroughly dry using paper towel.
- 2
Season the prawns evenly with the sea salt flakes and cracked black pepper.
- 3
Heat the olive oil and butter in a large heavy frypan over medium heat.
- 4
Add the sliced garlic and chillies as soon as the butter melts.
- 5
Cook gently for two minutes until the garlic is fragrant and pale golden.
- 6
Turn the heat up to medium-high and add the prawns in a single layer.
- 7
Cook for two minutes undisturbed until the underside turns bright pink.
- 8
Flip the prawns over and pour the white wine into the frypan.
- 9
Simmer for one to two minutes until the wine reduces slightly and prawns cook through.
- 10
Remove the frypan from the heat immediately.
- 11
Stir through the fresh lemon juice and chopped parsley.
- 12
Serve straight from the warm pan with extra lemon wedges on the side.
Chef's tips
Dry the prawns well before cooking so they fry instead of stewing in excess liquid. Keep the heat moderate when frying the garlic so it softens into the oil without burning.
Ingredient substitutions
- dry white wine → fish stock mixed with an extra squeeze of lemon juice
- raw king prawns → raw tiger prawns or banana prawns
- bird's eye chilli → half a teaspoon of dried chilli flakes
Storage
Keep leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a warm frypan over low heat just until warmed through.
Common mistakes to avoid
- •Overcooking the prawns, making their texture dry and rubbery.
- •Browning the garlic too fast, which imparts an acrid, bitter flavour.
- •Crowding the pan, which lowers the oil temperature and steams the seafood.
Serving suggestions
Cooked Garlic and Chilli Prawns, Fremantle Style?
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