Ingredients

1kg prawns, shelled or unshelled

2 Tbsp light olive oil
4 Tbsp butter

4 tsp lemon juice
4 tsp finely chopped garlic
2 tsp finely chopped chillies (optional)

2 Tbsp freshly chopped parsley
2 lemons, cut into wedges

Method

Score the back of the prawns & de-vein them. If the prawns are not shelled, trim the legs & feelers, rinse under running water & pat dry with paper towel.

Heat a wok to very hot, melt the oil & butter & stir-fry the prawns with the lemon juice, garlic & chillies until pink.
Do not overcook the prawns & depending on the size of the wok, it may be advisable to fry the prawns in smaller batches to avoid overloading & heat loss.

Transfer to a serving dish, drizzle with pan juices, sprinkle with parsley & scatter with lemon wedges.

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Serving Suggestions

Serve with a spicy rice, Cauli Rice or Triple Cooked Chips, and a salad.

Variation

* Substitute the lemon juice & garlic with Portuguese Peri-Peri Sauce.
* Grill on the braai for a smokier version.