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Garlic and bean stew prawns formula

Utilize huge succulent prawns and leave the tip of the tail and the head on – they look extraordinary that way. Bread to dunk into the garlicky juices is an absolute necessity. 

Planning time: 10 minutes | Cooking time: 5 minutes 

Four as a primary with bread and serving of mixed greens or six to eight as a starter 

600g entire lord prawns (around 24 medium) 
150ml olive oil 
4 garlic cloves, finely hacked 
3 tbsp finely hacked level leaf parsley 

Liberal squeeze of stew drops enormous squeeze of ocean salt 
Lemon wedges, to serve 

Strip the prawns, leaving the tip of the tail and the head unblemished. Empty the olive oil into an enormous griddle and spot it over a medium warmth. 

Include the garlic, parsley, bean stew chips and salt, at that point cook for two or three minutes, blending always, until the garlic begins to relax yet isn't taking on a lot of shading. 

Turn up the warmth and include the prawns, browning them energetically on each side until they have turned pink everywhere. This will take one to two minutes on each side. Expel the prawns from the griddle with an opened spoon. 

Serve them quickly with a portion of the enhanced cooking oil sprinkled over the top, some lemon wedges as an afterthought and some bread for dunking into the juices.