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Prawns with butter Meuniere

Really quick flash fried prawns with a lemon butter sauce


  • 12 large King Prawns - uncooked

  • 90g butter

  • 1 large Lemon

  • salt

  • Parsley - chopped


  • 1.

    Remove heads from prawns keeping tails, shells and legs intact.

  • 2.

    Remove the intestine by gently pulling until it gives way and pulls loose.

  • 3.

    Wash prawns.

  • 4.

    With a sharp knife, cut each prawn in half down the centre

  • 5.

    In a hot pan, melt a little extra butter and put prawns in cut side down.

  • 6.

    Fry for a minute then turn them over and fry a bit more.

  • 7.

    Sqeeze !/2 the lemon over and sprinkle with salt - remove and set aside.

  • 8.

    Put the 90g of butter in the pan and cook it til it goes a golden colour but not burnt.

  • 9.

    Take off the heat and sqeeze in the other half of the lemon and a pinch of salt.

  • 10.

    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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