Garlic Butter Prawns with Chilli and Lemon

Method

1. Step 1 of 10

   Pat the prawns dry with kitchen paper and season with salt and pepper.

   • raw peeled king prawns
   • salt
   • black pepper

2. Step 2 of 10

   Mince the garlic and slice the chilli into thin rings.

   • garlic
   • red chilli

   

3. Step 3 of 10

   Chop the parsley and cut the lemon into wedges.

   • flat-leaf parsley
   • lemon

   

4. Step 4 of 10

   Toast the bread slices in a dry frying pan over medium heat, about 1 minute each side, then set aside.

   • crusty bread
   2 min

   

5. Step 5 of 10

   Add the olive oil to the same pan and turn the heat to medium-high.

   • olive oil

   

6. Step 6 of 10

   Fry the garlic and chilli for 30 seconds until fragrant but not browned.

   • garlic
   • red chilli
   1 min

   

7. Step 7 of 10

   Add the prawns in a single layer and fry for 2 minutes, turning once, until pink, opaque and cooked to 63 °C.

   • raw peeled king prawns
   63 °C / 145 °F2 minShrimp, lobster, crab and scallops to 63 °C / 145 °F

   

8. Step 8 of 10

   Drop in the butter and let it foam, spooning it over the prawns for 30 seconds.

   • butter
   1 min

   

9. Step 9 of 10

   Take the pan off the heat, squeeze over the juice of half the lemon and stir in the parsley.

   • lemon
   • flat-leaf parsley

10. Step 10 of 10

    Spoon the prawns and pan butter over the toast and serve with the remaining lemon wedges.

    • crusty bread
    • lemon