Garlic and Chilli Prawns
1 x 250g packet of frozen cooked and peeled king prawns, defrosted
3 or 4 cloves of garlic, crushed
1/2 red chilli or chilli flakes
Olive oil - quite a lot
Squeeze of lemon
Splash of dry white wine
Salt and Pepper
Fresh coriander, chopped (if you've got any)
This recipe really doesn't take long to prepare. It's great for when you have friends around, on a lazy Sunday afternoon or perfect for eating in the garden, on a hot summer's day.
Defrost the prawns overnight in the fridge. This recipe is enough for 2 or 3 people. When making for more people, you will need 2 frying pans. If you put too many prawns in one pan, they will not got hot enough and things won't turn out as you want them to!
De-vein each prawn, opening out all the way along the spine and removing any black trails. Wash and pat dry. One of those laborious jobs, but if the weather's nice, it's good to get all the necessary equipment, take it outside and sit in the sunshine, preparing them.
In a large open frying pan, pour in approximately 2-4 tablespoons of oil. Use the best olive oil you can get your hands on.
Heat up the oil and add the garlic and chilli and sizzle quickly. Next, add the prawns to the pan, laying them out in the oil with sufficient space around each prawn. Fry for a couple of minutes, turn the prawns over and fry for another couple of minutes.
You will know when they are ready because the smell in your kitchen will be absolutely amazing! Add some salt and pepper, squeeze over some lemon juice and add a little bit of white wine. Lastly, add the fresh coriander and stir.
Bring the pan to the table, serve with lots of warm ciabatta and butter, a big salad and a bottle of chilled Chardonnay (or two). Heaven!