Restaurants›The Botanist Newcastle›Garlic & Chilli Prawns Recipe

Garlic & Chilli Prawns Recipe

Inspired by The Botanist Newcastle
Time25m
Serves2

in white wine and lemon, served with toasted sourdough

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Ingredients

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Prawns & Sauce

Toasted Sourdough

Method

Prawns & Sauce

1

Prepare prawns

Pat prawns dry with paper towel, then season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. If prawns are large and unpeeled, leave tails on for presentation; devein if needed.

2

Heat pan

Place a large heavy frying pan or skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Allow butter to melt and foam but not brown.

3

Cook garlic and chilli

Add minced garlic and sliced chilli (or chilli flakes) to the pan. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned (browned garlic will taste bitter).

4

Sear prawns

Add the seasoned prawns in a single layer. Cook undisturbed for 1–2 minutes until the underside turns pink and opaque, then flip and cook another 1–2 minutes until prawns are just cooked through (total 3–4 minutes depending on size). Do not overcook.

5

Deglaze with wine

Pour in the white wine and use a wooden spoon to scrape any browned bits from the pan. Allow the wine to simmer for 1–2 minutes to reduce slightly and to cook off most alcohol.

6

Finish sauce

Stir in the lemon juice, lemon zest, remaining 1/2 teaspoon salt (taste and adjust), remaining 1/4 teaspoon pepper, and optional smoked paprika if using. Add chopped parsley and swirl in any remaining tablespoon of butter from the pan to slightly thicken and gloss the sauce. Cook 30 seconds more so flavours meld.

7

Adjust and rest

Taste and adjust seasoning (more lemon, salt or chilli if desired). Remove pan from heat and let prawns rest in sauce for 1 minute so they finish cooking gently.

8

Serve

Spoon prawns and plenty of the garlic-chilli-white-wine sauce into a shallow serving dish. Scatter extra parsley and a little lemon zest on top for brightness.

Toasted Sourdough

9

Toast the sourdough slices either in a grill/toaster oven or on a separate dry skillet over medium heat until golden and crisp on both sides (about 1–2 minutes per side in a hot skillet).

10

While still warm, brush each slice with olive oil or spread softened butter. For extra garlic aroma, rub the warm toast lightly with the cut side of the optional garlic clove.

11

Arrange toasted sourdough around or alongside the prawns for dipping into the sauce.