Serves 4
1kg medium green prawns
4 garlic cloves, finely chopped
¼ cup olive oil
60g butter
1/2 cup dry white wine
2 garlic cloves, extra, finely chopped
⅓ cup flat-leaf parsley, finely chopped
purchased aioli, to serve
lemon wedges, to serve
1 Combine prawns and garlic in a large bowl. Cover and refrigerate for 30 minutes.
2 Heat 1 tbsp olive oil in a large deep frying pan over a medium heat. When hot, add half the prawns and cook for 6-8 minutes or until cooked through. Transfer to a platter and cover to keep warm. Cook remaining prawns and transfer to platter.
3 Add remaining oil and butter to pan. When butter has melted and is sizzling add wine and extra garlic and parsley. Reduce slightly to make a sauce.
4 Pour butter mixture over prawns and serve with aioli and lemon wedges.
