top of page
Spicy chillies and garlic, bring out the best in this succulent and aromatic prawn dish.
100g butter, chopped
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red cayenne chillies, thinly sliced
1kg medium green king prawns, peeled (tails intact), deveined
1 medium tomato, deseeded, finely chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
Lemon wedges, to serve
Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
Stir in tomato and parsley. Serve with lemon wedges.
bottom of page