12-16 raw unpeeled prawns, medium sized (I prefer tiger prawns)
6 cloves garlic (unpeeled)
6 tablespoons olive oil
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Method Prep:6min › Cook:2min › Ready in:8min
Rinse the prawns with cold water. Let them drain in a colander.
Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
Fry the garlic for approximately 5 minutes on a low heat in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side.
Turn up the heat to high. Put the prawns in the pan and and spread the prawns over the bottom. Every prawn should make full contact with the bottom of the pan. Fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The prawns are ready when you feel resistance after pressing them. Serve immediately.
Serve the prawns with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
Don't overcook the prawns. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.