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Really quick flash fried prawns with a lemon butter sauce
Remove heads from prawns keeping tails, shells and legs intact.
Remove the intestine by gently pulling until it gives way and pulls loose.
With a sharp knife, cut each prawn in half down the centre
In a hot pan, melt a little extra butter and put prawns in cut side down.
Fry for a minute then turn them over and fry a bit more.
Sqeeze !/2 the lemon over and sprinkle with salt - remove and set aside.
Put the 90g of butter in the pan and cook it til it goes a golden colour but not burnt.
Take off the heat and sqeeze in the other half of the lemon and a pinch of salt.
Put prawns back in and coat in the butter - serve immediately sprinkled with parsley.
This sauce is a basic classic. You can substitute the lemon for lime juice and add finely chopped chili and coriander instead of the parsley. Or just experiment with different fresh herbs
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