This is one of the most basic of recipes for fried prawns, but sometimes there is nothing better than a modest plate of prawns with a piece of fresh bread. Also, prawns prepared this way are prone to versatile use, they could be a great addition to a salad or pasta. Today I served mine as an appetizer over a bed of tomato salsa.
You'll need:
King prawns (preferably fresh)
White wine
Finely chopped garlic clove
Chili powder
Parsley
Lemon
olive oil
butter
For those of you living in Florence I recommend a morning visit to Mercato Centrale for a good selection of fresh seafood.
1. Prepare your prawns. If you bought them with the heads still on, just break them off and twist, don't use a knife. Then proceed to remove the shell and legs from the tail. They should come off easily. Make a cut across the back (outer side) and remove the intestines (a thin grey line along the back of the shrimp).
2. Warm up a pan, add some olive oil and butter. Once the butter melts, add garlic and chili powder and allow to fry for a few seconds.
3. Add your prawns and fry them for some 30 seconds on one side over medium heat. Then put them on the other side and add some wine. Be careful not to overcook the shrimp, it becomes rubbery if overcooked.
4. Remove from the pan and sprinkle with fresh parsley and lemon juice, et voila!
Bon appétit!
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