Zesty Garlic Butter Prawns
I have a thing for Prawns. I know that they are not for everyone – but, when cooked well and served with the right accompaniment (usually garlic – lots of it) they are truly out of this world!
Back before COVID-19, when I worked from the office near where I live – I used to go to lunch with a few mates in a place called “Wildwood“. Generally speaking the food there was OK for a lunch – but – what was truly amazing on the menu was their Garlic Tiger Prawn starter. It was tangy, spicy, buttery and served on a slice of sourdough bread which just absorbed all of the juices from what was a wonderful sauce resulting in something that just blew your taste buds off!
I spent a lot of time (and money) there trying to work out what ingredients were in the sauce until I finally came up with something at home that tasted exactly like what the restaurant served and I would like to share it in this post.
Ingredients (two servings)
- 12 – 16 raw, peeled Prawns.
- 6 large cloves of Garlic – finely crushed.
- Handful of finely chopped fresh parsley.
- 1 x Tablespoon of dried crushed chillies.
- 2 x Tablespoons of Virgin Olive Oil.
- 1 1/2 Tablespoons of unsalted butter.
- 3 x Tablespoons of dry white wine.
- 1 x Cup of fresh lemon juice.
- Small amount of grated lemon zest from the rind of the lemon.
- Depending on the number of servings – slices of sour dough bread.
- Ensure that the prawns have had their intestinal tract removed – do this by slicing into the back of the prawn and removing all traces of the black line.
- Heat the Olive Oil and butter in a frying pan add in the Garlic and gently fry until the garlic has turned translucent – do not allow for the garlic or the butter / oil mix to burn – if it does then the heat is too high and you will need to start again (painful experience speaking here).
- In a separate pan cook the prawns off in a small amount of olive for about 1 minute.
- Add the prawns to the garlic butter in the pan, stir, and then add in the lemon juice and stir again – Add in the white wine, stir and then add in the crushed chilli and sprinkle in the parsley.
- Allow to gently simmer – take them off the heat when they have turned pink (all in all, the prawns should not be cooking for longer than 4 minutes) – remove the pan from the heat.
- Toast the sourdough.
- Add in the lemon zest and serve the prawns on the sour dough pouring the garlic butter from the pan all over.