These tiger prawns are best served with just a squeeze of lemon juice and some crusty bread to mop up the garlicky juices.
Serves 4 as a starter or brunch.
Ingredients:
12 large raw tiger prawns, shelled and deveined.
100g salted butter
2 fat cloves garlic, peeled and finely chopped
A good handful of fresh flat leaf parsley, finely chopped.
Lemon juice to serve
You will also a flat griddle or fajita pan.
Method:
Heat the pan over a medium heat/ flame then add the butter. It should sizzle slightly when added. Once melted, add the garlic and parsley and stir through. Cook for 1 minute taking care not to let the garlic brown.
Add the raw prawns to the pan and cook on one side until just turned pink, then flip and cook on the other side until pink all the way through. The whole process should take no longer than 3 minutes.
Spoon over the butter to coat the prawns then transfer to a warm serving dish. Add a squeeze of lemon juice and enjoy.