These quick, easy and full of flavour, these Spanish garlic prawns are sure to impress guests at your next dinner party. Simply toss the prawns in a hot wok with olive oil, garlic, lemon zest and parsley for a fragrant taps dish.
- 185 ml (¾ cup) olive oil
- 8 garlic cloves, chopped
- 10 green prawns, peeled with tails intact, cleaned
- 2 lemons, zested
- ¼ cup flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a wok over medium–high heat, add garlic and cook for 3 minutes or until golden. Add prawns and cook, stirring, for 4 minutes or until just cooked. Stir in lemon zest and parsley, and serve immediately.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Brett Stevens.