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.
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.
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.
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.
Give the garlic and chili about 7-10 minutes in the oil before adding the King Prawns.
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.
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.
Now that your King Prawns are finished cooking it’s time to plate up.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Serve it with a crisp white wine and that’s about it. Enjoy!
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