The Perfect Garlic Prawns
Serves as a starter for 6
|1kg||Local prawn cutlets – wash and let dry in colander, pat dry before cooking|
|1/4||Bunch flat parsley – very finely chopped|
|1||Sprig rosemary – leaves picked|
|8||Cloves garlic – finely chopped|
|1||Long red chilli – sliced fine (if you like hot, leave seeds, if not remove)|
|4||Tablespoons olive oil|
- Heat a small saucepan to med-high, add the olive oil, garlic, rosemary and chilli to pan, cook until the garlic is tender.
- Turn off heat and add butter and parsley to pan, allowing residual heat to melt the butter, season. Set to side
- Heat a large pan to med-high. Sear prawns on each side, cook until tender but don’t overcook. Make sure each prawn can touch the surface of the pan without stacking so you sear them and don’t broil. If you don’t have a large enough pan, use two.
- Once the prawns are cooked pour the garlic butter mixture over the prawns in the pan. Serve in the pan with a squeeze of lemon juice. Season very well.
Sydney’s freshest prawns, oysters, turkeys, pork, ham’s, duck and more Delivered FREE