Serves: 4-6
INGREDIENTS
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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.