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Garlic Prawns
Prawns, garlic and butter need very little help. Basic keeps it simple; Upgrade turns the pan into a bright white-wine sauce.
BASIC
Fast enough that you should have everything else ready before the prawns hit the pan.
Method
Dry the prawns
Pat the prawns dry and season lightly. Wet prawns steam instead of browning.
Cook quickly
Heat a large pan over high heat. Add half the butter, then the prawns in a single layer. Cook for about a minute per side.
Add the garlic
Lower the heat, add the remaining butter, garlic and chilli if using. Toss for 30–60 seconds.
Finish
Squeeze over lemon juice, add parsley if using and serve immediately.
UPGRADE
Garlic prawns with wine, lemon and a glossy butter sauce worth having bread nearby for.
Method
Sear the prawns
Cook the prawns quickly in a hot pan until just underdone, then remove them.
SearCook the surface quickly over high heat to build deep brown colour. The goal is the crust, not necessarily cooking the middle through.Cooking words →Build the sauce
Lower the heat and cook the shallot and garlic briefly. Add wine and reduce by roughly two-thirds.
Emulsify
Take the pan off the heat and swirl in cold butter a few pieces at a time until glossy.
Finish
Add lemon zest and juice, return the prawns just long enough to finish cooking, then add parsley and chilli if using.