About this recipe:Prawns sprinkled with lemon juice coated in a garlic Parmesan seasoning mixture, then fried to flavourful golden perfection. Serve over steamed rice with roasted asparagus and fresh tomato slices or a fresh rocket salad.
40 large prawns, peeled and deveined
3 tablespoons garlic granules, divided
3 tablespoons salt, divided
3 tablespoons ground black pepper, divided
1 tablespoon lemon juice
5 tablespoons grated Parmesan cheese
60g plain flour
5 tablespoons vegetable oil for frying
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Method Prep:15min › Cook:15min › Ready in:30min
Season the prawns with 1/2 teaspoon each of garlic granules, salt and pepper. Sprinkle prawns with lemon juice, then roll in grated Parmesan.
Shake the remaining garlic granules, salt and pepper together with flour in a plastic bag. Add seasoned prawns to bag; close the bag and shake to coat prawns.
Heat oil in a large frying pan over medium-high heat. Add prawns and fry until golden and cooked through, about 2 minutes per side. Remove to kitchen paper to drain; serve hot.