Prawns cook in a jiffy and if you follow this recipe, you will less time in the kitchen and more at the dining table. A quick juicy and aromatic prawn dish.
Start the recipe by collecting your ‘mise en place’.
Shell your prawns, leaving the tail on. Wash well & devein. Pat the prawns dry with a paper towel & place them in a bowl. Add in the chopped lemon grass, lime juice, half of the chopped parsley, garlic & a tea spoon of olive oil. Mix well & rest so that the prawns can marinade.
For the salad, roughly brake the lettuce & toss together with some onions, tomatoes & a drizzle of olive ouil, not to forget the seasoning.
Place a pan over medium heat & add in a table spoon of olive oil & the butter. Once hot, add in the marinated prawns & give them a good toss in the hot pan over high heat. The high heat will help trap all the moisture inside the prawns so that they remain juicy & add in the chili flakes. Take the pan off the gas after about 3 min.
Finally serve with the salad & enjoy!!
Butter – 1 tbsp
Olive oil – 2 tbsp
White prawns – 9 no.
Chopped Garlic – 2 tsp
Chilli flakes – 1 tsp
Chopped Parsley – 2 tsp
Lime juice – 1 no.
Chopped Lemon grass – 2 tsp
Lettuce – 1 handfull
Onion – 1/2 no.
Tomato – 1/2 no.