Buttery Chilli Prawns
Recipe supplied by Fish Society member Mark Stafford
I have had the Australian raw king prawns from the Fish Society several times and used them several ways... however this one was awesome.
This was for 3 people as a main course.
I cooked this in a paella pan on the BBQ. But it would work just as well in a large frying pan on the hob.
Start by melting 100 -150 grams of butter and a good glug of olive oil in the pan (add more butter if you want more sauce).
Add one or two chopped red chillis (I left the seeds in); a generous teaspoon of paprika; and a shed load of chopped garlic.
Fry for a few minutes until softened then toss in 24 of the prawns and continue frying; turning them in the pan; until they are pink.
Now add a generous handful of fresh chopped parsley; a good glug of lemon juice; and season with some salt and pepper.
Serve with some nice crusty bread to dunk into the sauce and a chilled rose or white wine.
Oh ... make sure you have plenty of kitchen roll handy and perhaps a bowl of chilled water to dip fingers in as it does get a bit messy.
I've just had to order more Raw Australian King Prawns for the next time!