Inspired by Mum’s garlic prawns. These measured quantities are a new cookbook version of a family favourite.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g raw peeled prawns, deveined
- 1 tbsp olive oil
- 75 g butter
- 5 garlic cloves, finely chopped
- ½ tsp paprika
- ½ tsp salt, or to taste
- Black pepper
- 1 lemon
- 3 tbsp chopped parsley
Method
- Pat the prawns dry. Toss with oil, paprika, salt and pepper.
- Heat a large frying pan over medium-high heat. Cook the prawns in two batches for about 1–2 minutes per side, until opaque and just firm. Transfer to a warm plate.
- Lower the heat. Melt the butter and gently cook garlic for 30–45 seconds without browning.
- Return prawns and juices to the pan, add a squeeze of lemon and toss briefly. Finish with parsley.
- Serve immediately with Lebanese rice or crusty bread.
Kitchen notes
Family inspiration and credit: Mum. The measured formula and method above are newly written.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
