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Flash-fried prawns with chilli, lemon & parsley

Flash-fried prawns with chilli, lemon & parsley

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A star rating of 5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal73
fat4g
saturates1g
carbs0g
sugars0g
fibre0g
protein9g
low insalt0.3g
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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 300g large raw prawn , butterflied
  • 2 garlic cloves , thinly sliced or chopped
  • 1 tsp chilli flakes
  • zest and juice 1 lemon
  • 2 tbsp flat-leaf parsley , chopped

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.

Recipe from Good Food magazine, May 2012

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A star rating of 5 out of 5.16 ratings
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