My hubby and my 12-year-old are huge prawns’ fans. Me and my 20-year-old not so much. But I had a taste of this Lemon Butter Prawns and I must admit it was so tantalizing.
Lemon Butter Prawns
I have become quite the pro at cooking prawns and I never have chewy prawns because I have perfected the art of cooking them.
A few tips when cooking prawns. Always rinse them well because you want all those grimy bits out. I use coarse salt and rub it into the prawns and rinse it a few times.
Ensure you squeeze all the excess water out. Use your hands and gently squeeze them. I promise nothing will go wrong.
When frying prawns depending on the size you only need about a minute on each side. Your prawns should remain a C, if it turns into an O shape that means it’s overcooked.
One things for sure, if prawns are on the menu you can have dinner in a jiffy. It’s really quick and easy to cook.
Prawns are high in cholesterol so I don’t suggest you eat them too often. It’s ok to spoil yourself every once in a while.
How to make the Prawns
For these Lemon Butter Prawns I marinated the prawns and refrigerated for 30 minutes, just for those flavours to get in.
The prawns are then fried and set aside. You make the sauce and add the prawns in and it’s finger licking good.
Make sure you have some crusty bread to mop up all that delicious sauce. You can also serve it with some mashed potatoes and a salad.
Or some creamed spinach and butternut like we so famously serve them here in restaurants…haha! My family prefers them with a salad and some crusty bread.
More Prawn Recipes to try:
Lemon Butter Prawns
- 800 gram jumbo prawns butterflied
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli flakes
- 1 tsp paprika
- 6 large cloves garlic minced
- 3 tbsp olive oil
Lemon Butter Sauce
- 1/4 cup butter
- 1 shallot finely chopped
- 1 cup fresh cream
- 6 tbsp lemon juice
- fresh parsley
- Rinse prawns well. Rub some coarse salt into the prawns and rinse well. Squeeze out any excess water
- Marinate the prawns with the salt, pepper, paprika, chilli flakes, garlic and one tablespoon olive oil. Refrigerate for 30 minutes
- Heat 2 tablespoon olive oil, on high heat, in a pan and fry the prawns, about a minute on each side. Fry a few at a time. Do not over crowd the pan. Remove and set aside
- In the same pan, remove any burnt bits. Heat 1/4 cup butter on medium heat. Fry the shallot until translucent.
- Add the fresh cream, mix well and heat through just until it bubbles. Turn off the heat. Mix in the lemon juice
- Add the prawns into the sauce and turn the heat on again and bring it to a quick boil on high heat. Be careful not to over heat as the sauce will split
- Season with more salt and pepper. Garnish with some fresh chopped parsley
- Shallot is a small french onion with an elongated, oval shape. If you can't find some you can use the white part of the spring onion or half of a small normal onion
- Do not overcook the prawns, if it's not fully cooked when frying them, that's ok because it will cook further in the sauce
- Do not cook your sauce more than instructed to as it will split