Recipe video below. Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), only marinate for 20 minutes and the splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 people as a main, 4 as a starter.
- 500g prawns , peeled and deveined, tail on
- 4 garlic cloves , finely chopped (don’t use crusher/mincer)
- 1 tbsp extra virgin olive oil (separated)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1.5 tbsp olive oil
- 50g / 3.5 tbsp unsalted butter , cut into 1.5cm
- 1/4 cup dry white wine (Note 3)
- 2 tbsp lemon juice
- 2 tbsp parsley, finely chopped (garnish)
- lemon wedges
- Bread for mopping!
- Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
- Salt: Add salt into prawns just before cooking and toss.
- Sear in batches: Heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns – don’t crowd the pan.
- Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side (you shouldn’t need more oil).
- Return first batch of prawns back into pan.
- Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.
- Butter & lemon: Scatter remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.
- Garnish & serve: Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential – try this simple