Serve this up with slices of our 5 ingredients chilli studded ciabatta and you’ve got a meal – sauteed prawns dripping in garlicky, buttery sauce ready to be mopped up with a crusty slice of bread with a pinch of heat to offset all that garlic… mmmmm
Hint – always mince your garlic when you really want to infuse the flavour, after many trial and errors, that’s the only way to really let the garlic loose.
Buy peeled prawns, uncooked, where you can – they can be hard to come by however so here’s how to peel and de-vein your prawns:
12-16 peeled and deveined large prawns |
3 tbsp. nuttelex |
6 garlic cloves, peeled and minced finely |
2 spring onion stalks, finely sliced |
salt & white pepper, to season |
1 bunch fresh, flat leaf parsley, shredded |
1/2 c dry white wine |
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