Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Prawns and base
- 1 kg large green king prawns, peeled and deveined
- 2 tbsp olive oil
- 60 g butter
- 8 cloves garlic, minced finely
- 1 tsp sea salt
- ½ tsp cracked black pepper
Sauce
- 150 ml dry white wine
- 200 ml thickened cream
- 2 tbsp lemon juice
- 5 g Dijon mustard
- ½ tsp dried chilli flakes (optional)
- fresh flat-leaf parsley, chopped, for garnish
Method
Prep
Pat the prawns dry with paper towels—this is essential for a good sear.
Mince the garlic finely and measure the cream and wine into small bowls.
Cook the prawns
Heat olive oil in a large heavy-based frying pan over medium-high heat until just smoking, about 1 minute.
Working in two batches if needed, add prawns in a single layer and cook for 1½–2 minutes without stirring until the base is golden pink.
Flip and cook the other side for another 1–1½ minutes until just cooked through (the flesh should be opaque and firm).
Transfer prawns to a clean plate.
Make the sauce
Reduce heat to medium, add butter to the same pan, then immediately add minced garlic.
Cook garlic for 30 seconds, stirring constantly, until fragrant but not brown.
Pour in white wine and scrape up any brown bits from the pan with a wooden spoon, simmering for 2 minutes to reduce slightly.
Stir in cream, mustard, and chilli flakes if using, and simmer gently for 1 minute to combine.
Season with salt and pepper to taste.
Finish
Return prawns to the pan and toss gently through the sauce for 30 seconds to coat and warm through.
Remove from heat and stir in lemon juice.
Scatter with chopped parsley and serve immediately with steamed rice or crusty bread.
