Garlic butter prawns with lemon and herbs recipe | Network News

Making seafood at home can sound daunting, especially when it comes to shellfish. But this recipe proves otherwise: succulent prawns sautéed in garlic butter with lemon and herbs, ready in just eight minutes. The most important part of this recipe is getting the pan hot before the prawns go in. If the pan is lukewarm, they release water and begin to stew. A hot pan gives them those golden, lightly charred edges while keeping the centres tender. Cook them in batches if your frying pan is small. Crowding the pan is the quickest route to rubbery prawns. Butter gives the sauce its richness, but a spoonful of olive oil prevents it from burning.

Tip: If using frozen prawns, defrost them fully and pat them dry before cooking.