Flash-fried prawns with chilli, lemon & parsley
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
- Prep: 10 mins
Cook: 5 mins
- Serves 8
- Easy
Ingredients
- 2 tbsp extra-virgin olive oil
- 300g large raw prawns, butterflied
- 2 garlic cloves, thinly sliced or chopped
- 1 tsp chilli flakes
- zest and juice 1 lemon
- 2 tbsp flat-leaf parsley, chopped
Method
-
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.
-
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.
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