Sautéed Prawns

admin, March 12, 2015

Serving Size: 4


12 large King Prawns

2 tbsp extra virgin olive oil

2 cloves garlic, peeled and thinly sliced

2cm/1 in ginger, peeled and in thin matchsticks

1 chilli, seeded and chopped

2 spring onions, rimmed and chopped

Extra virgin olive oil for deglazing pan

sea salt



  1. Peel prawns removing head, shell and vein, but leaving the tails on. Thread them onto kebab sticks.
  2. Heat 2 tbsp extra virgin olive oil in a pan and gently fry garlic, ginger, chilli and spring onions to soften. Add prawn kebabs and toss around to cook and turn pink.
  3. Transfer to a serving dish with the chopped vegetables. Add extra virgin olIve oil to the pan and stir to catch all the flavours left in the pan. Pour over prawns and finish sprinkled with a little sea salt.


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