Flash-fried prawns with chilli, lemon & parsley
Serves 6 - 8
Easy
Prep:
Cook:
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
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- 2 tbsp extra-virgin olive oil
- 300g large raw prawnbutterflied
- 2 garlic clovesthinly sliced or chopped
- 1 tsp chilli flakes
- zest and juice 1 lemon
- 2 tbsp flat-leaf parsleychopped
Nutrition: per serving
- kcal73
- fat4g
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein9g
- salt0.3glow
Method
step 1
Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
step 2
After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
