There are few things as good as a bowl of prawns straight out of the pan or off the braai with a good squeeze of lemon and this very quick dish is perfect to top off a salad on hot summer days. Simply make a nice leafy salad and top off with the beautiful fresh prawns that have come straight from the pan.(4 people)
What you need
1 kg fresh prawns deveined but shells still on
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons crushed garlic
1 juicy lemon halved
Salt and pepper to season
First off, take a trip down to your fishmonger or fresh seafood supplier and choose a kilo of queen or king prawns, ask them to devein them leaving the tails on. They usually don’t charge for this but if you are going to devein at home use a pair of kitchen scissors, I find it much easier to devein and shell and less messy.
Heat the olive oil and butter in a pan on a medium to hot heat and pop in about 1/4 of the prawns, give a grind of black pepper and add 1 teaspoon of garlic, cook for 2 minutes or so on each side until the outsides have turned pink and the flesh has gone white. Be careful not to overcook or they will turn to mush. Flesh should be firm to the touch.
Remove and place in a large bowl.
Repeat until all of the prawns are cooked, sprinkle over a little salt and squeeze over the lemon.
Thats it, top off your favourite salad and dig in. Tip add avocado or mango to your salad, they both go so well with prawns.
it’s a perfect summer meal served with fresh crusty bread.
This one has both avo and mango sprinkled with a few chopped roast peanuts and it works for me but add your own twist!