Succulent king prawns in a deeply flavoured garlic, chilli and butter sauce. On the table in 10 minutes — pure indulgence.
🍽 Ingredients
- 400g raw king prawns, peeled and deveined
- 4 tbsp unsalted butter
- 5 garlic cloves, thinly sliced
- 1 long red chilli, finely sliced
- ¼ cup dry white wine or stock
- Juice of ½ lemon
- Small handful flat-leaf parsley, chopped
- Salt and white pepper
- Crusty bread to serve
🔧 Method
- Pat prawns dry. Season with salt and white pepper.
- Melt 2 tbsp butter in a wide pan over medium-high heat until foaming.
- Add the garlic and chilli, stirring for about 30 seconds until fragrant (don't let it brown).
- Increase heat to high, add prawns in a single layer. Cook for 90 seconds until pink on one side.
- Flip prawns, add white wine and cook for another 60 seconds.
- Remove pan from heat. Add remaining 2 tbsp butter and lemon juice, swirling until melted and glossy.
- Scatter with parsley and serve immediately with crusty bread to mop up the sauce.
💡 Tips & Notes
Prawns cook extremely fast — the moment they curl into a 'C' shape and turn opaque, they're done. An 'O' shape means overcooked. Serve immediately; prawns toughen as they sit.
