Sauté of king prawns

    If you've ever wondered how some people can give great dinner parties on short notice, here's the secret: fast dishes that impress. With steamed rice and asparagus, this is simplicity itself.

    2 people made this

    Serves: 6 

    • 675g (1½lb) raw king or tiger prawns
    • 3 tsp olive oil
    • 3 garlic cloves, finely chopped
    • 150ml (5fl oz) low-sodium fish stock
    • 3 tbsp fresh lemon juice
    • good pinch of crushed dried chillies
    • 1 tsp cornflour blended with 1 tbsp water
    • 4 tbsp chopped parsley

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Peel the prawns. To devein them, make a shallow cut along the back of each prawn and remove the black vein.
    2. Pour the olive oil into a large non-stick frying pan and heat over a medium heat. Add the garlic and cook briefly until tender.
    3. Add the prawns and cook, stirring frequently, for about 3 minutes. Add the stock, lemon juice and crushed chillies, and bring to the boil. Cook for about 1 minute or until the prawns are opaque throughout.
    4. With a slotted spoon, transfer the prawns to serving plates. Bring the liquid in the pan to the boil, stir in the cornflour mixture and cook, stirring, for about 1 minute or until the sauce is lightly thickened. Stir in the parsley and spoon the sauce over the prawns.

    Some more ideas

    Sauté of scallops: Instead of prawns, use large scallops. Cook the scallops for only 1 minute before adding the stock and lemon juice. Then cook for another minute or so until the scallops are opaque.
    *Add more garlic if you are a garlic lover!
    *Serve with plain steamed rice and asparagus, with fresh pineapple for dessert.

    Health points

    Despite a reputation for being high in cholesterol, prawns are actually good for your heart. They are rich in omega-3 fatty acids, vitamin B12, selenium and zinc, and their cholesterol levels, weight for weight, are not much different from those in lean beef or poultry.

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