Garlic prawns with lemon and parsley
Serves 4 as a starter · 15 minutes · Enamelled frying pan
Ready in fifteen minutes and straight from the hob to the table. Set the pan down, bring out the bread and let everyone dip in.
Garlic prawns with lemon and parsley are a quick starter: the prawns are seared briefly over a high heat and tossed in a buttery white wine and lemon sauce. Fry them in batches so they colour, and take them out as soon as they turn pink.
Ingredients
Serves 4 as a starter
- 400 g raw peeled king prawns
- 3 tbsp olive oil
- 30 g butter
- 3 garlic cloves
- 1 red chilli (optional)
- 1 lemon
- 100 ml dry white wine
- 1 bunch flat-leaf parsley
- Flaky sea salt
- Good bread, to serve
Method
- Pat the prawns thoroughly dry and season lightly with salt.
- Heat the oil over a high heat and fry the prawns in batches, about a minute per side, until just pink. Set aside.
- Lower the heat and add the butter, sliced garlic and chilli. Let it sizzle for a minute without the garlic colouring.
- Pour in the wine and reduce by half. Halve the lemon and place the halves cut side down in the pan.
- Return the prawns, squeeze over the lemon juice and scatter with chopped parsley. Serve straight from the pan.
Why it works
The enamel copes with the acidity of lemon and wine without affecting the flavour, and the pan looks good enough to put in the middle of the table.
FAQ
Can I use frozen prawns?
Yes. Thaw them in the fridge, drain and pat them very dry before frying, or they will stew instead of colouring.
What can I use instead of wine?
Use the same amount of fish stock or water, with an extra squeeze of lemon for acidity.
How do I know when the prawns are done?
They are ready when they turn pink and curl into a C shape. If they curl tightly into an O, they are overcooked.
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