Finger-lickin’ Smoky Garlic and Chilli Prawns

, from Issue #106. November, 2022
Photography by Yuki Sato.
Finger-lickin’ Smoky Garlic and Chilli Prawns

Serves: 4-6


⅓ cup olive oil
20 large, peeled raw prawns, tails on
4 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon chilli flakes, or more for a spicier version
grated zest and juice 1 large lemon
2 tablespoons butter
2 spring onions, thinly sliced
sea salt and ground pepper


Heat the oil in a large frying pan over a high heat. Add the prawns and cook for 2-3 minutes, until just cooked and lightly golden. Transfer to a plate using a slotted spoon. Don’t wash the pan.

Add the garlic, paprika and chilli to the pan and cook for 1 minute. Stir in the lemon zest and juice, butter and spring onions and cook for 1 minute, then add the prawns along with any juices. Season with salt and pepper and turn the prawns so they are well coated in the sauce.

Tip into a large serving bowl and serve immediately.