Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 25grams unsalted butter
- 1 lemon, juice only
- 2 cloves garlic, crushed
- 3tablespoons flat-leaf parsley, finely chopped (save 1 tbs to serve)
- 1/2teaspoons salt
- 1/2teaspoons freshly ground black pepper
- 2tablespoons olive oil
- 16-20 raw tiger prawns, peeled, deveined, and butterflied
- 1 lemon, wedges (to garnish)
Nutrition per serving
968kJ / 231Cal
968 Kilojoules or 231 Calories
11% of daily energy intake*
Protein
22.6grams
Fat
14.8grams
Carbs
2.2grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The prawns can be peeled or not; provide finger bowls and plenty of paper napkins if you leave the shell on.
Method
Step 1 of 4
Mix the butter, lemon juice, garlic, and parsley together, and season to taste with salt and plenty of pepper.
Step 2 of 4
Heat the oil in a large frying pan, add half the prawns and pan-fry over a medium heat for 2 minutes, or until they have lost their translucency and turned pink. Lift onto a large serving platter and keep warm while you cook the remaining prawns in the same way.
Step 3 of 4
Wipe out the frying pan if necessary and add the garlic butter. Heat until hot and foaming and the garlic is soft, but not brown. Add a splash of lemon juice to stop the cooking and immediately pour over the prawns.
Step 4 of 4
Garnish with parsley and lemon wedges and serve at once.
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