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Garlic King Prawn

Here’s a really basic, quick, simple, fast recipe for Garlic King Prawns. it’s almost so simple that I don’t need to give you instructions, but I will anyway cause I’m nice like that.

Ingredients

Method

  • 1.

    First thing you’ll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.

  • 2.

    Thinly slice your garlic and chillies, once completed you’ll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.

  • 3.

    Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you’re not trying to cook the garlic and chilies, you’re trying to infuse their flavour into the oil. If the oil starts to bubble away like it’s frying then the heat is up too high, lower it just a bit.

  • 4.

    Give the garlic and chili about 7-10 minutes in the oil before adding the King Prawns.

  • 5.

    Time to add the King Prawns. Place them in the oil, careful not to splash the oil on yourself! Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.

  • 6.

    The King Prawns should only take a couple of minutes to cook all the way through, you’ll know when they are cooked because they go a nice pink colour.

  • 7.

    Now that your King Prawns are finished cooking it’s time to plate up.

Notes

I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.

Serve it with a crisp white wine and that’s about it. Enjoy!

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Garlic King Prawn.

 
 

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Posted by Huda Abu HamdiaReport
yummy yummmyy.. this really seems delicious .. I think if i'll make them, i'll add some lemon juice upon serving .. i think it'll be extra waaw..
Thanks Mat :-)
Posted by Philippa WightmanReport
Picked up a nifty tip for deveining prawns.
Works best with raw prawns which have had heads removed & shell/legs removed - use a heavy guage toothpick & insert it at right angles to the prawn, about 3-5mm below the back, about half way along the prawn. Draw the toothpick upwards gently but firmly and you should remove the intestinal tract in one clean movement. It does work with cooked prawns but not quite as cleanly or easily.