Garlic and chilli prawns
These garlic and chilli prawns are ready within 10 minutes. Then you can serve them in several ways – as an appetizer (in little gem leaves), as tapas (with cocktail stick), as a main dish tossed with pasta, grilled veggies or a mixed salad, or simply as a sandwich filler in a ban, baguette or pita. It’s best to use raw prawns, but ready-cooked prawns are OK too.
Ingredients
Method
- De-seed the chilli and finely chop. Peel and thinly slice the garlic.
- Heat one Tbsp of oil in a wok or heavy based pan, then stir-fry the chilli and garlic on medium heat.
- When the garlic is starting to colour, add the butter (if used) and the prawns. Stir-fry for a minute. Add the lemon juice, let it bubble for a few seconds. The prawns should be changing colour by now.
- Turn off the heat and put a lid on the pan. Rest for a couple of minutes for the prawns to cook through properly in the steam (this stage is not needed if you’re using pre-cooked prawns). Add the lemon zest and herbs of your choice.
- Serve warm, at room temperature or cold.