Garlic Lemon Butter Prawns

Ingredients

113 g salted butter
8 garlic cloves, minced
1/4 tsp chilli flakes
Salt and pepper, to taste
1 cup fresh parsley leaves, finely chopped
Juice of 1 small lemon
500 g raw Tassal Aussie Tiger prawns , peeled and deveined

Method

Melt butter in a small frying pan over medium-low heat.

Add garlic and chilli flakes and cook until fragrant and caramelised, about 3-4 minutes. Season with salt and pepper, to taste.

Remove from heat and stir in fresh parsley and lemon juice.

Toss raw prawns in a large bowl with 3/4 of the butter mixture. Season with salt and pepper, to taste.

Heat a large frying pan over medium-high heat.

Add the prawns and lemon halves (cut side down) to the pan. Saute the prawns until pink and opaque, about 2-3 minutes each side. Remove the lemon halves last, they should be slightly charred.

Serve immediately with rice drizzled with remaining garlic lemon butter sauce.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood