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Garlic prawns
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your Easter lunch with succulent garlic prawns on crispy sourdough, served with zesty lemon wedges.
Ingredients:
  • 80ml olive oil
  • 20g butter
  • 1 shallot, finely chopped
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp fennel seeds
  • 1kg raw banana prawns, peeled, deveined, tails intact
  • 4 garlic cloves, finely chopped
  • 2.50 gm ground paprika
  • 1 lemon, zest finely grated, juiced
  • 40.00 ml fresh flat-leaf parsley, chopped
  • 4 slices White Sourdough Vienna, toasted
Instructions:
  • In a large heavy frying pan over medium heat, melt butter with oil. Add shallot, optional chilli flakes, and fennel seeds. Sauté and stir frequently for 2 minutes until shallot is softened.
  • Turn up the heat to medium-high and add in the prawns, garlic, and paprika. Season with salt and pepper. Cook, stirring frequently, for 3-4 minutes until prawns are fully cooked. Take the pan off the heat and mix in lemon zest, 1 tablespoon of lemon juice, and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  • Serve prawns and sauce elegantly on plates and accompany with bread.

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