Spicy Butter Garlic Prawns
These restaurant-style prawns are swimming in a rich, garlicky butter sauce with just the right kick of heat.
What do I need?
- 1 tbsp olive oil
- 2 large garlic cloves, finely minced
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried thyme
- 1/8 tsp white pepper
- 2 tsp freshly ground black pepper
- 2 tsp coarsely crushed black peppercorns
- 1/8 tsp cayenne pepper
- ¾ tsp smoked paprika
- ½ tsp salt
- ½ cup Worcestershire sauce
- 3 tbsp fresh lemon juice
- 1 bay leaf
- 20 extra jumbo prawns, shell on, preferably head-on
- 340 g unsalted butter, chilled and cubed
To serve
- 1 spring onion, finely sliced
- Grilled lemon halves
- Crusty bread
How do I make it?
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant, then add all the dry spices and herbs, stirring for another 30 seconds to bloom them.
- Add the Worcestershire sauce, fresh lemon juice and bay leaf to the pan. Let it simmer for a minute, then add the prawns in a single layer. Cook, turning once, until they turn pink and opaque, 2–3 minutes per side.
- Lower the heat to medium-low. Start whisking in the cold butter cubes, a few at a time, stirring constantly to emulsify. Let each batch melt before adding the next. The sauce should look glossy and cling to the prawns.
- Transfer to a serving dish or serve straight from the skillet. Garnish with spring onions and serve with grilled lemon halves and warm crusty bread for soaking up the sauce.
