We first tried these amazing garlic prawns at The Rocks In Mornington, Australia. Eaten by the sea with a glass of chilled white wine, this was a beautiful dish, but don’t be disheartened, these gorgeous prawns are super-easy to recreate at home. For the full effect, the chilled wine and crusty bread are mandatory!
INGREDIENTS
500 gr Prawns, peeled, deveined with tails on
4 garlic cloves finely chopped
3 tablespoons virgin olive oil
1 teaspoon black pepper
1 teaspoon salt
50 gr unsalted butter
60ml dry white wine
2 tablespoons lemon juice
Lemon wedges
2 tablespoons finely chopped parsley
METHOD
Place the prawns, garlic, pepper 1 tablespoon of the olive oil toss and set aside for 30 minutes.
Salt the prawns before trying.
Heat the rest of the oil in a wok over a high heat Add the butter, when melted add half the prawns, don’t over ground the pan.
Fry the prawns for 1 minute until light golden, turn over and cook for a further minute. Remove and set aside.
Cooke the remaining prawns in the same way.
Return all the prawns to the pan add the wine. Stir, deglazing the pan until the wine disappears.
Add the remaining butter and the lemon juice once melted remove from the heat.
Transfer to a serving plate sprinkle over the parsley, and add the lemon wedges.
Serve with plenty of bread for mopping up those delicious juices.
Original Recipe Recipetin Eats
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