Ingredients1kg 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 |
MethodScore 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. |
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.
* Grill on the braai for a smokier version.