You can’t go wrong with garlic prawns! If you don’t enjoy chilli, leave it out or use a mild chilli as I have done here.
Perfect as a side dish or with some crusty bread and a glass of wine.
*Note – This doesn’t take long to cook at all, make sure to have all ingredients prepared and ready before searing the prawns.
Ingredients
– Drizzle of Avocado oil (I used avocado oil in this recipe as it has a higher burning temperature than olive oil)
– Half a kg or fresh prawns, deveined
– Five or six cloves of garlic, finely sliced or crushed
– 1 Medium chilli, sliced
– A splash of white wine
– 2 Tbsp of chilled butter
– A squeeze of lemon juice
– 1/4 Cup chopped flat leaf parsley
– Salt & Pepper to taste
Directions
1. In a large, hot frying pan, add the oil and the prawns. (Try not to overcrowd the pan or you will lose too much heat)
2. Without moving the prawns around, season with salt & pepper.
3. Once the prawns have a bit of colour on one side, flip them over.
4. After about a minute, add the chilli and the garlic and toss together.
5. After a further minute of cooking and before the garlic gets too brown, add the wine.
6. Once the wine has cooked down a bit and almost evaporated, add the lemon juice, parsley and cold butter.
7. Toss the pan until the butter and parsley have coated the prawns, serve in a bowl and drizzle the remaining sauce over the top.
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