Oh – here’s the reason I like to make extra sauce: FOR MOPPING UP WITH BREAD. Parsley – As soon as the butter has melted, quickly toss through the parsley then transfer the prawns and all the butter sauce onto a plate. Wine – Add the wine, it will sizzle and steam when the wine hits the hot pan which is GOOD! This means it reduced down very quickly (~30 seconds) which is exactly what we want (fast cook = juicy prawns)īutter – Once the wine has mostly evaporated, add the butter and lemon juice then swirl the pan to make it melt. Garlic – Return the first batch of prawns into the pan then add the garlic and toss for 30 seconds. TIP: don’t crowd the pan! Less prawns = better colour = easier to handle = won’t overcook. Remove the first batch onto a plate then sear the remaining prawns for 45 seconds on each side. Place half the prawns in the pan and sear each side for 45 seconds, using tongs to turn individually. Sear in batches – Heat 1 tablespoon of olive oil in a large non stick pan over high heat. So these days, I add the garlic partway through cooking the prawns so it doesn’t burn. But you do end up with little burnt bits of garlic! No garlic – I used to marinade the prawns with the garlic assuming it would infuse the flesh with garlic flavour. Don’t marinate for longer as the salt will draw too much moisture out of the delicate prawn flesh and make them watery. Marinate prawns with 1 tablespoon of the olive oil, salt and pepper for just 20 minutes, if you have time (otherwise skip it). This is a 6 minute recipe so make sure you have all the ingredients on hand, ready to throw into the skillet! Dry white wine is best but even sweet ones work great. Wine adds complexity and depth of flavour to this otherwise simple dish. Here’s what you need. The key ingredient here that makes all the difference is white wine. Though the recipe calls for a 20 minute marinade, it’s optional andĪ splash of white wine is the secret ingredient that makes these prawns amazing! What you need for Garlic Prawns Any longer and you’ve over cooked the prawns □ Prawns are delicious plain, so simple is best! Just 6 ingredients – prawns, garlic, white wine, butter, olive oil and lemon (I get salt and pepper for free). This is a spectacular way to cook prawns that’s been a family favourite for as long as I can remember. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Garlic Prawns The secret ingredient? A splash of white wine. Garlic Prawns – who feels like a big pile of plump juicy prawns laced with lemon garlic butter? Hands down, my favourite way to cook prawns! Quick and easy, never fails to impress.
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