Name: Garlic Butterfly Prawn Recipe
Ingredients: 8-10 Large Green Prawns in Shells: The star of the show! Opt for large, green prawns (also known as raw prawns) still in their shells for the best flavor and presentation. The shells help to keep the prawns moist and juicy during cooking and impart a wonderful seafood essence to the sauce. Look for prawns that are firm to the touch and have a fresh, sea-like scent. If you can find them, king prawns or tiger prawns would work exceptionally well, adding a touch of luxury to the dish.; 60 ml Olive Oil: A good quality olive oil is essential for both flavor and cooking. Extra virgin olive oil is preferred for its rich, fruity notes, which complement the garlic and lemon beautifully. Olive oil also has a relatively high smoke point, making it ideal for sautéing the prawns. It provides a healthy base for the marinade and the initial cooking process, ensuring the prawns are cooked perfectly without burning.; 2 Cloves Garlic, Finely Chopped: Garlic is the soul of this recipe, lending its pungent and aromatic character to both the marinade and the sauce. Fresh garlic cloves are crucial for the best flavor; avoid using pre-minced garlic as it lacks the same intensity. Finely chopping the garlic ensures that its flavor is released evenly throughout the dish. You can adjust the amount of garlic to your preference – for a more intense garlic flavor, feel free to add an extra clove or two.; Zest of One Lemon: Lemon zest, the finely grated outer rind of a lemon, provides a bright, citrusy lift to the prawns. It adds a layer of complexity to the flavor profile, cutting through the richness of the garlic butter and enhancing the natural sweetness of the prawns. Be sure to only zest the yellow part of the lemon, avoiding the white pith underneath, which can be bitter. Use a microplane or fine grater to achieve delicate zest.; Cracked Pepper and Salt: Simple yet essential seasonings. Freshly cracked black pepper offers a bolder, more aromatic flavor than pre-ground pepper. Salt enhances all the other flavors in the dish and is crucial for seasoning both the prawns and the sauce. Sea salt or kosher salt are excellent choices. Season generously but taste as you go to ensure perfect balance.; 50 Grams Butter: Butter is what transforms this dish from good to extraordinary. It adds richness, creaminess, and a luxurious mouthfeel to the sauce. Unsalted butter is recommended, allowing you to control the overall saltiness of the dish. As it melts in the pan, the butter emulsifies with the olive oil and white wine, creating a luscious, velvety sauce that is simply irresistible.; ¼ Cup White Wine: Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds acidity and depth of flavor to the sauce. The alcohol evaporates during cooking, leaving behind a complex flavor that complements the prawns and garlic. Choose a wine that you would enjoy drinking, as the quality of the wine will impact the final taste of the sauce. If you prefer not to use alcohol, you can substitute with chicken broth or clam juice for a similar savory depth.; ¼ Cup Lemon Juice: Freshly squeezed lemon juice provides a vibrant acidity that brightens the sauce and balances the richness of the butter and olive oil. It also tenderizes the prawns slightly and enhances their natural flavor. Fresh lemon juice is always preferred over bottled for its brighter, more vibrant taste.; 2 Tablespoons Chives, Chopped: Fresh chives, with their mild onion-like flavor, add a delicate herbaceous note and a pop of fresh green color to the dish. They are best added towards the end of cooking to retain their fresh flavor and vibrant color. If chives are unavailable, you can substitute with finely chopped spring onions or shallots.; ½ Bunch Parsley, Chopped: Fresh parsley, particularly flat-leaf parsley (also known as Italian parsley), adds a fresh, herbaceous, and slightly peppery flavor to the dish. It also provides a vibrant green garnish. Like chives, parsley is best added towards the end of cooking to maintain its freshness and bright color. Parsley is essential for adding a final flourish of flavor and visual appeal.

Ingredients

Scale

8–10 Large Green Prawns in Shells: The star of the show! Opt for large, green prawns (also known as raw prawns) still in their shells for the best flavor and presentation. The shells help to keep the prawns moist and juicy during cooking and impart a wonderful seafood essence to the sauce. Look for prawns that are firm to the touch and have a fresh, sea-like scent. If you can find them, king prawns or tiger prawns would work exceptionally well, adding a touch of luxury to the dish.

60 ml Olive Oil: A good quality olive oil is essential for both flavor and cooking. Extra virgin olive oil is preferred for its rich, fruity notes, which complement the garlic and lemon beautifully. Olive oil also has a relatively high smoke point, making it ideal for sautéing the prawns. It provides a healthy base for the marinade and the initial cooking process, ensuring the prawns are cooked perfectly without burning.

2 Cloves Garlic, Finely Chopped: Garlic is the soul of this recipe, lending its pungent and aromatic character to both the marinade and the sauce. Fresh garlic cloves are crucial for the best flavor; avoid using pre-minced garlic as it lacks the same intensity. Finely chopping the garlic ensures that its flavor is released evenly throughout the dish. You can adjust the amount of garlic to your preference – for a more intense garlic flavor, feel free to add an extra clove or two.

Zest of One Lemon: Lemon zest, the finely grated outer rind of a lemon, provides a bright, citrusy lift to the prawns. It adds a layer of complexity to the flavor profile, cutting through the richness of the garlic butter and enhancing the natural sweetness of the prawns. Be sure to only zest the yellow part of the lemon, avoiding the white pith underneath, which can be bitter. Use a microplane or fine grater to achieve delicate zest.

Cracked Pepper and Salt: Simple yet essential seasonings. Freshly cracked black pepper offers a bolder, more aromatic flavor than pre-ground pepper. Salt enhances all the other flavors in the dish and is crucial for seasoning both the prawns and the sauce. Sea salt or kosher salt are excellent choices. Season generously but taste as you go to ensure perfect balance.

50 Grams Butter: Butter is what transforms this dish from good to extraordinary. It adds richness, creaminess, and a luxurious mouthfeel to the sauce. Unsalted butter is recommended, allowing you to control the overall saltiness of the dish. As it melts in the pan, the butter emulsifies with the olive oil and white wine, creating a luscious, velvety sauce that is simply irresistible.

¼ Cup White Wine: Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds acidity and depth of flavor to the sauce. The alcohol evaporates during cooking, leaving behind a complex flavor that complements the prawns and garlic. Choose a wine that you would enjoy drinking, as the quality of the wine will impact the final taste of the sauce. If you prefer not to use alcohol, you can substitute with chicken broth or clam juice for a similar savory depth.

¼ Cup Lemon Juice: Freshly squeezed lemon juice provides a vibrant acidity that brightens the sauce and balances the richness of the butter and olive oil. It also tenderizes the prawns slightly and enhances their natural flavor. Fresh lemon juice is always preferred over bottled for its brighter, more vibrant taste.

2 Tablespoons Chives, Chopped: Fresh chives, with their mild onion-like flavor, add a delicate herbaceous note and a pop of fresh green color to the dish. They are best added towards the end of cooking to retain their fresh flavor and vibrant color. If chives are unavailable, you can substitute with finely chopped spring onions or shallots.

½ Bunch Parsley, Chopped: Fresh parsley, particularly flat-leaf parsley (also known as Italian parsley), adds a fresh, herbaceous, and slightly peppery flavor to the dish. It also provides a vibrant green garnish. Like chives, parsley is best added towards the end of cooking to maintain its freshness and bright color. Parsley is essential for adding a final flourish of flavor and visual appeal.

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Instructions

Prepare the Prawns: Butterflying and Deveining: Begin by preparing the prawns. Using a sharp knife, carefully split each prawn down the middle of its back, starting from the head end and going all the way to the tail. Cut deeply enough to almost halve the prawn but ensure you don’t cut completely through the shell. The goal is to butterfly the prawn, keeping the two halves connected by the shell. Once butterflied, gently press the prawn flat to open it up. Locate the dark vein running along the back of the prawn (the digestive tract) and remove it using the tip of your knife or your fingers. This process is called deveining and ensures a clean and pleasant eating experience. If you wish to remove the mustard (the yellowish-green substance in the head), you can also clean that out at this stage. Rinsing the butterflied and deveined prawns under cold water can help to remove any remaining impurities. Pat the prawns dry with paper towels before marinating.

Marinate the Prawns: Infusing with Flavor: In a large mixing bowl, combine the olive oil, finely chopped garlic, lemon zest, cracked pepper, and a pinch of salt. Whisk these ingredients together to create a flavorful marinade. Add the butterflied prawns to the bowl and gently toss them to ensure they are thoroughly coated in the marinade. The marinade will infuse the prawns with garlic, lemon, and pepper, creating a base of flavor that will be enhanced during cooking. Allow the prawns to marinate for at least 15 minutes at room temperature. This short marinating time is sufficient for the flavors to penetrate the delicate prawn meat without making it mushy.

Sauté the Prawns: First Cook: Heat a large non-stick frying pan over medium heat. Ensure the pan is hot before adding the prawns to prevent sticking. Once the pan is heated, carefully place the marinated prawns in the pan, flesh-side down. Cook for approximately 4 minutes, or until the prawn flesh starts to turn pink and opaque around the edges and the bottoms are nicely seared. Avoid overcrowding the pan; cook in batches if necessary to ensure even cooking and searing.

Garlic Butter Sauce Magic: Building Flavor and Richness: Add the butter to the pan and let it melt completely. Swirl the pan to distribute the melted butter evenly, coating the bottoms of the prawns in the rich, buttery goodness. Once the butter is melted and sizzling, flip the prawns over to cook the shell side.

Wine, Lemon, and Herbs: Finishing Touches: Pour the white wine and lemon juice into the pan. The wine will deglaze the pan, lifting up any flavorful browned bits from the bottom and adding depth to the sauce. Add the chopped chives and parsley to the pan. These fresh herbs will infuse the sauce with their aromatic notes and vibrant color.

Final Cook and Rest: Perfecting the Prawns: Continue to cook the prawns for another few minutes, until the flesh turns completely white and opaque, indicating they are cooked through. Be careful not to overcook the prawns, as they can become rubbery. Once cooked, remove the prawns from the pan and place them on a serving plate. Cover the plate loosely with aluminum foil. This resting period allows the prawns to finish cooking gently from the residual heat and helps to keep them moist and tender.

Reduce the Sauce: Concentrating Flavors: Return the frying pan to medium heat and continue to cook the white wine sauce for a further 2-3 minutes, or until it reduces slightly and thickens to your desired consistency. Reducing the sauce concentrates its flavors, creating a more intense and flavorful garlic butter sauce. Stir occasionally to prevent sticking.

Serve and Enjoy: The Grand Finale: Pour the luscious reduced garlic butter sauce generously over the cooked prawns. Serve immediately while the prawns are hot and the sauce is glistening. The aroma alone will be irresistible!

Nutrition

Serving Size: One Normal Portion
Calories: 251 kcal