Garlic and Chilli Prawns
Prep Time
10 Minutes
Cooking TIme
5 Minutes
Ingredients
- 500g raw prawns, peeled and deveined
- Salt and freshly ground black pepper
- 1 tablespoon of vegetable oil
- 50g Kerrygold Butter KERRYGOLD® BUTTER STICK 100G
- 3 cloves of garlic, thinly sliced
- 1 red chili, finely chopped
- 1 tablespoon of chopped parsley
- Juice of 1/2 lemon
Directions
- Dry the prawns on kitchen paper and season lightly with salt and pepper.
- Over a medium high temperature, heat the oil in a large pan.
- Add the prawns in a single layer and sear for about 45 seconds each side, turning as soon as they achieve a rich colour, then remove to a plate. Don’t overcrowd the pan, you might need to do this in two batches.
- Lower the heat to medium and add 25g of butter. When the butter foams add the sliced garlic and chilli and fry until golden, about 30 seconds.
- Return the prawns to the pan followed by the remaining butter and lemon juice and toss them for another minute or two. The butter and lemon juice will create a rich sauce.
- Scatter over the chopped parsley and serve immediately with lots of crusty bread to mop up the buttery juices.
