Ingredients

The following ingredients have 2 Servings
  • 20 whole shell-on prawns, weighing about 600g (2 lb)
  • 30ml (2 tbsp) butter
  • 5ml (1 tsp) vegetable oil
  • rock salt
  • 2 cloves garlic, crushed
  • ½ lemon, juice only

Instruction

  • Devein the prawns. With a sharp knife, score down the back of the shrimp. Remove the thin, digestive tract with the tip of the knife. Repeat with the rest of the prawns. 
  • Rinse the prawns under running water and pat dry with paper towels. Set aside while you prepare the other ingredients which won’t take long. 
  • Melt the butter, add the oil and generously grind salt in a large frying pan. 
  • Cooking the prawns. When the butter mixture starts bubbling, add the garlic and prawns in a single layer. Fry over a high heat for about 3 minutes, or until the sides of the prawns turn pink. 
  • Using tongs, turn the prawns on their other sides and arrange in a single layer again. 
  • Sprinkle lemon juice all over the prawns and cook for 1 minute, then remove from the heat. The prawns should be completely pink all over, no gray bits. 
  • Serve immediately on a bed of rice, with green salad and a glass of white wine. Enjoy!