Garlic King Prawns

 Garlic Prawns

Garlic Prawns


Dinner party pleaser, scores quite well on the poshometer and has the benefit of being super easy to prepare.

Of course you are not always going to have King Prawns on hand, this is just as delicious with regular green prawns!

Allow 3 King Prawns per person for a generous entree, or 6 for a main course

or 400 grams of large (raw) green prawns, de-shelled and de-veined

2 tablespoons of butter

Very crisp white wine

1 head of garlic oven roasted until sweet and soft

Juice and zest of 2 lemons

50ml of pure cream (not thickened cream)

Salt and pepper to taste

1 bunch of parsley, finely chopped or kale

Saffron rice to serve; basmati or jasmine rice.  Wild black rice can be added for extra texture, this required additional cooking time and will need to be prepared well in advance of other ingredients.

To make saffron rice : prepare saffron threads in a small bowl of warm water with a little salt.  Thoroughly wash rice and cover with cold water, ½ teaspoon of salt and saffron.  Bring to the boil, cook uncovered until just tender then drain most of the water, transferring rice into a colander.  Place the colander over the saucepan with the remaining water and steam until light and fluffy.

Shell and devein prawns, ensuring they are clean and grit-free.  Score the back of the prawn to encourage the prawn to curl when cooked.  To cook the garlic, wrap in foil with a little salt and pepper, drizzle with olive oil and roast in a hot oven until very soft.

Garlic Prawns

In a heavy bottomed frying pan, melt butter adding the whole garlic cloves, salt pepper and half the parsley until the butter foams up but does not colour.  Add the prawns, cook until just translucent.  Deglaze the pan with the wine, allowing the prawns to simmer for a minute in the liquor before adding the lemon juice, cream, zest and remaining parsley.  Turn off heat and serve immediately on a bed of saffron rice with lemon wedges and a few finely chopped herbs and kale.