Buttery Chilli Prawns

Method

• How to Make Buttery Chilli Prawns
• Thaw the king prawns if frozen by placing them in a colander under cold running water
• Pat the prawns dry with paper towels to remove excess moisture
• If desired, devein the prawns by making a shallow cut along the back and removing the digestive tract
• Set prawns aside on a plate, keeping shells on for maximum flavour and moisture retention
• Finely chop the garlic cloves
• Finely chop the red chilli, removing seeds for less heat if preferred
• Roughly chop a small bunch of fresh parsley; reserve for garnish
• Cut one lemon into wedges for serving and juice the other lemon for use in cooking
• In a large frying pan, heat the olive oil over medium-high heat until shimmering
• Add the king prawns in a single layer to the hot pan and cook for 1–2 minutes on each side until just turning pink; remove prawns from the pan and set aside
• Reduce heat to medium and add the butter to the same pan, allowing it to melt and foam
• Add the chopped garlic and chilli to the melted butter and sauté for 30 seconds until fragrant, being careful not to brown the garlic
• Sprinkle in the sweet paprika and stir rapidly to infuse the butter with spice
• Return the prawns to the pan and toss to coat evenly in the buttery chilli mixture
• Squeeze in the juice of one lemon and season lightly with salt if needed; toss for another 30–60 seconds, just until prawns are cooked through and glazed
• Remove the pan from heat and transfer prawns to a warm serving platter
• Spoon any remaining pan sauce over the prawns
• Garnish with chopped parsley and arrange lemon wedges on the side
• Serve immediately with crusty bread to mop up the buttery sauce