This is an amazingly good first course for seafood lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance. A perfect party snack!
Prep time: 15 minutesCook time: 4-5 minutes
- 15-20 Jumbo tiger prawns
- 15 Garlic,peeled and crushed
- 3tbsp Butter,softened
- 1/2 Lemon (grated zest and juice)
- 1 tbsp Chopped fresh parsley or coriander leaves
- 2tsp freshly ground/crushed pepper
To Prepare the prawns:
- first of all pull off the heads and legs with your fingers, then simply peel away the shells, which come away very easily, but leave the tails still attached, as this makes them look prettier.
- Now turn each prawn on its back and, with the point of a sharp knife, make a cut down the center of each prawn, but do not cut through. Ease open with your thumb like a book and remove the brownish-black thread, scraping it away with the point of the knife – it should also come away easily. Next rinse the prawns and pat them dry with kitchen paper, then place them in the bowl.
- Marinate with sea salt,1tsp pepper and lemon juice and lemon zest, cover the bowl with a cling film . Refrigerate for 30 -40 minutes.
- Next make the garlic butter, and all this involves is taking a large fork and combining butter,little salt and pepper and finely chopped parsley or fresh coriander in a small bowl.
- To cook the prawns,heat large frying pan,add Garlic butter.
- Now add the marinated garlic butter prawns, and fry over a high heat, stirring, for 3 – 4 minutes until the prawns are well roasted and changes colour .
- Take all the prawns into a serving dish and sprinkle with the some finely chopped parsley and garnish with the lemon quarters and serve hot.
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