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


Step 1

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.

Step 2

Stir in tomato and parsley. Serve with lemon wedges.

Drummond House Garlic & Asparagus Growers Baltray, Co. Louth, Ireland.

T: 087 688 2202


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