Mum’s prawn tradition with a little chilli warmth. This is a new measured variation.
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
- 2 tbsp olive oil
- 60 g butter
- 5 garlic cloves, finely sliced
- ½–1 tsp chilli flakes
- ½ tsp paprika
- ½ tsp salt
- 1 lemon
- 3 tbsp chopped parsley
Method
- Dry the prawns and season with salt and paprika.
- Heat oil in a wide frying pan. Sear prawns in batches for about 1–2 minutes per side until opaque, then lift out.
- Reduce the heat. Add butter, garlic and chilli and cook gently for 30–45 seconds.
- Return the prawns, add lemon juice to taste and toss for 30 seconds. Scatter with parsley.
- Serve hot, with rice or bread to catch the garlic butter.
Kitchen notes
Credit to Mum for the family inspiration. Keep the chilli mild or serve extra chilli separately.