So tonight was one of those times where something great comes out of something horrible. The horrible, was the experience of queueing for prawns in a local Filipino supermarket – not that I have anything agains Filipinos but the bizarre system this particular supermarket has in place forces you to queue three times in very long lines to buy a simple bag of prawns. I lost 1 hour of my life clinging to my little bag, in too deep to turn back. When I finally got home, a bottle of wine was open and half of it guzzled in 5 minutes flat. I’d intended on making a curry with the prawns, but I now wanted something much quicker and simpler to prepare… to calm my nerves – hence this. It’s something I always fall back on – something with very few ingredients, but a dish packed with flavour. A crowd pleaser, show stopper and queue jumper all in one.
700g king prawns (heads off, shells and tails on)
1/3 cup olive oil
5 garlic cloves (peeled and finely grated)
1 1/2 cups good quality white wine
1 tablespoon unsalted butter
salt & pepper
4 tablespoons fresh parsley
1 teaspoon lemon zest
1 lemon (cut into wedges)
Heat the oil in a deep frying pan until hot but not smoking. Toss in the prawns and spread into one layer – cook for 1 1/2 minutes each side without moving. This will create a nice crunch to the shells. Add the garlic and stir fry for 30 seconds before adding the wine and stirring well. Season well with salt and pepper and let the sauce sizzle and bubble for 2 minutes until reduced. Add the butter and shake the pan until it’s all melted and the sauce thickened, about 1 minute. Remove from the heat.
Tumble the prawns into a large serving bowl, along with the sauce. And sprinkle liberally with the parsley and lemon zest.
Top with lemon wedges and serve alongside lots of crusty bread to soak up all the delicious sauce.