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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.



  • 1/2 kg whole King Prawns, uncooked (peel & de-vein)

  • 6 Cloves of Garlic (chopped)

  • Juice of 1 1/2 lemons

  • Pinch of salt

  • Pinch of pepper

  • Splash of brandy (optional)

  • Hand full of parsley (chopped)

  • Knob of butter

  • Olive Oil


  • Heat a tbsp of olive oil in a pan.

  • Lightly fry prawns until slightly coloured, then remove from pan and set aside.

  • Lower the heat and add 2 tbsp of olive oil and lightly fry garlic (careful not to burn it).

  • Add  juice of 1 lemon allowing it to simmer for 30 seconds.

  • Turn up the heat and add the prawns, mixing them well with the garlic and lemon. 

  • Add a pinch of salt and pepper and stir.

  • Add remaining lemon juice and stir.

  • Pour in a splash of brandy and flambe it.

  • Add knob of butter and mix it in with prawns.

  • Add chopped parsley and stir in.

  • Remove prawns from the pan and serve.


Some fresh crusty bread is perfect to soak up the sauce! Enjoy!

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