A bright, lemony variation inspired by Mum’s prawns.
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
- 60 g butter
- 4 garlic cloves, crushed
- Finely grated zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- ½ tsp salt
- Black pepper
Method
- Pat prawns dry and season with salt and pepper.
- Heat oil over medium-high heat. Cook prawns in batches for 1–2 minutes each side until opaque.
- Lower the heat and add butter and garlic. Stir for 30 seconds, then return all prawns.
- Add lemon zest and juice. Toss just long enough to coat, then remove from the heat.
- Finish with parsley and serve with rice and a fresh salad.
Kitchen notes
Mum is the inspiration; the precise quantities are a newly written variation.