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Garlic prawns
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate Easter lunch with Curtis Stone's succulent garlic prawns, paired with crispy sourdough and 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, heat oil and butter until the butter has melted. Add shallot, and if desired, chili flakes and fennel seeds. Stir often and cook for 2 minutes or until shallot softens.
  • Turn up the heat to medium-high and add the prawns, garlic, and paprika. Season with salt and pepper. Saute for 3-4 mins until the prawns are cooked through. Take off the heat and mix in lemon zest, 1 tablespoon lemon juice, and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  • Serve the prawns and sauce elegantly on plates with a side of bread.

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