Garlic Prawns
Garlic prawns were a staple of the Frangos household growing up. Zoy's dad Theo, being a fishmonger, always had access to the best seafood - prawns, crayfish, scallops, calamari, oysters were always on hand. On hot summer nights Theo would make his famous garlic prawns; a recipe that he created because he "likes olive oil and lemon juice" and thought he'd "try a bit of brandy!".
These garlic prawns are Zoy's adaptation of Theo's recipe. It is basically the same but with Nonna Alba's influence - butter and parsley. Best enjoyed with friends and a glass of white wine on a balmy summers night.
Ingredients
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1/2 kg whole King Prawns, uncooked (peel & de-vein)
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6 Cloves of Garlic (chopped)
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Juice of 1 1/2 lemons
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Pinch of salt
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Pinch of pepper
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Splash of brandy (optional)
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Hand full of parsley (chopped)
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Knob of butter
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Olive Oil
Method
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Heat a tbsp of olive oil in a pan.
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Lightly fry prawns until slightly coloured, then remove from pan and set aside.
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Lower the heat and add 2 tbsp of olive oil and lightly fry garlic (careful not to burn it).
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Add juice of 1 lemon allowing it to simmer for 30 seconds.
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Turn up the heat and add the prawns, mixing them well with the garlic and lemon.
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Add a pinch of salt and pepper and stir.
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Add remaining lemon juice and stir.
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Pour in a splash of brandy and flambe it.
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Add knob of butter and mix it in with prawns.
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Add chopped parsley and stir in.
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Remove prawns from the pan and serve.
Some fresh crusty bread is perfect to soak up the sauce! Enjoy!