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  • Writer's pictureBen Green

Garlic King Prawns with Chilli and Lemon

Updated: Feb 12, 2020

When struggling to eat one of the things that seemed to slip down easily was seafood. Here's something I used to make regularly and is also quite common on restaurant menus. They can be served by themselves or with some pasta or courgetti (just make sure these have plenty of garlic butter/oil on to make them easier to swallow!). The measurements are a bit of a guess but just go with what suits your taste! This recipe is SUPER simple but will pack a punch on the taste buds!



Ingredients

Olive oil (as much as you feel you need, we don't measure here!!)

Butter (around 50g but if you need more then go for it!)

12 large raw prawns

Chilli flakes (as much as you think you can handle)

2 garlic cloves, crushed

salt and freshly ground black pepper

small handful parsley, chopped

Optional: Cooked pasta or courgetti


Method

1. In a wok or a large pan heat the oil and butter over a medium heat. Add the prawns, chilli and garlic and stir well making sure you don't burn the garlic


2. Stir-fry until the prawns are pink and cooked through (about 4–5 minutes, if cooked too long the prawns with become tough and more difficult to swallow).


3. Season with salt and freshly ground black pepper, scatter the chopped parsley over and give it a tumble in the pan. Serve at once with a couple of lemon wedges to squidge over the top.


NB. If you're serving this with pasta or courgetti then add this into the pan about 30-60 seconds before the prawns are done and add a little extra oil so the pasta doesn't soak up all the lovely garlicy oil and dry your dish.

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