Garlic prawns

Name: Garlic prawns
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Mozambique
Ingredients: 800 g raw peeled prawns, tails optional; 8 garlic cloves, finely chopped; 60 ml olive or peanut oil; Juice and finely grated zest of 2 lemons; extra wedges to serve; 1 small fresh piri-piri chilli, optional, finely chopped; 1/2 teaspoon sweet paprika and black pepper; 1 teaspoon fine salt, to adjust; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh coriander, optional; Bread, white rice or steamed potatoes, to serve

Prawns quickly sautéed with garlic, lemon and oil, finished with parsley and optional piri-piri.

Ingredients

800 g raw peeled prawns, tails optional
8 garlic cloves, finely chopped
60 ml olive or peanut oil
Juice and finely grated zest of 2 lemons; extra wedges to serve
1 small fresh piri-piri chilli, optional, finely chopped
1/2 teaspoon sweet paprika and black pepper
1 teaspoon fine salt, to adjust
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander, optional
Bread, white rice or steamed potatoes, to serve

Preparation

Keep prawns chilled, pat dry and mix with zest, half the lemon juice, pepper and a pinch of salt. Rest for 10 min in the refrigerator.

Heat a large pan over medium-high heat. Add oil and garlic; stir for 30 to 45 seconds until fragrant, without browning.

Add optional piri-piri and paprika. Stir briefly, then add prawns in a single layer.

Sear for 1 to 2 min per side, depending on size. Remove as soon as opaque and just firm; cook in two batches if the pan is small.

Turn off the heat, return all prawns to the pan and stir in remaining lemon juice, parsley and optional coriander.

Taste before adding remaining salt. Serve immediately with lemon wedges, bread or a warm side.