Garlic Prawns
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Image and Recipe by recipetineats
My family absolutely love these. Prawns have been pretty cheap atm, so I decided to share this recipe with you
Prep: 10minutes mins
Cook: 6minutes mins
Serves 4
Ingredients
- 500g prawns , peeled and deveined, tail on (unpeeled weight 1kg, Note 1)
- 1/2 tsp cooking salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil (separated)
- 3 tsp finely minced garlic cloves (~ 4 cloves) (use knife, not crusher/mincer)
GARLIC BUTTER SAUCE
- 40g / 3 tbsp unsalted butter , cut into 1.5cm cubes (Note 2)
- 1/4 cup chardonnay or other dry white wine (Note 3)
- 1 tbsp lemon juice
- 1 tbsp parsley, finely chopped (garnish)
SERVING
- Lemon wedges
- Bread for dipping!
- Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.
COOKING
- Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.
- Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
- Return first batch of prawns back into pan.
- Garlic – Add garlic then stir for 30 seconds.
- 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 butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
- Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential – try this simple no Knead bread which I have added before
Recipe Notes:
1. Prawns– if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won’t go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.If using fresh/whole prawns, use 1kg (peeled weight is about half).
2. Less butter – you can halve the butter to reduce calories if you want. This amount creates plenty of tasty sauce and makes this extra indulgent, but it’s super delicious even without.
3. Wine – A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don’t skip it!
If you can’t consume alcohol, use low-sodium chicken or vegetable broth.
4. TIPS:
- Chop garlic, don’t use mincer because it will burn at the high heat
- Add garlic partway through cooking, else it will burn and you’ll end up with little bitter bits of burnt garlic.
- Marinading is optional
- Cook in batches, don’t crowd the pan – the prawns will stew rather than sear.
- Use tongs to turn each prawn individually so they cook evenly. Don’t try to toss the prawns with a wooden spoon.
- You don’t get charring on the prawns because of the addition of the wine. It’s what stops the garlic from burning.
- Oil + butter – Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce.
- SALT – you shouldn’t need loads because prawns are naturally salty.
5. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in “C” shape = perfectly cooked, curled tightly in an “O” shape = overcooked (noooo!!!)
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