About this recipe:Rich, delicious prawns that make a perfect addition to your tapas spread. Prawns are sauteed in olive oil then served with a garlic, wine and lemon sauce.
250ml olive oil
900g large prawns - peeled and deveined
125g plain flour
360ml dry white wine
1 tablespoon Worcestershire sauce
5 cloves garlic, minced
5 tablespoons fresh lemon juice
125ml chicken stock
110g butter, diced
salt and pepper to taste
2 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:15min › Ready in:35min
In a deep frying pan, heat the olive oil over medium-high heat. Lightly coat the prawns in flour. In batches, saute prawns in oil until golden brown; each batch should take approximately 2 minutes. Drain on kitchen paper.
Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice and chicken stock to the frying pan. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower heat to medium, add prawns and cook for 1 minute (until prawns are heated). Sprinkle with parsley before serving.