Flash-fried prawns with chilli, lemon & parsley
- Jennifer Joyce
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 4.7 out of 5.19 ratingsRate
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Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp extra-virgin olive oil
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300g large raw prawn
butterflied
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2 garlic cloves
thinly sliced or chopped
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1 tsp chilli flakes
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zest and juice 1 lemon
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2 tbsp flat-leaf parsley
chopped
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Nutrition: per serving
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kcal73
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fat4g
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saturates1g
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carbs0g
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sugars0g
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fibre0g
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protein9g
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salt0.3g
low
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Method
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step 1
Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
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step 2
After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Recipe from Good Food magazine, May 2012
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A star rating of 4.7 out of 5.19 ratings
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