Crevettes au beurre à l’ail

Ingrédients

• 10 ounces / 300 grams unpeeled raw prawns (shrimp) (approx 20 prawns)
• 2 ounces / 60 grams unsalted butter
• 1 - 2 tablespoons sunflower oil
• 1 teaspoon finely minced garlic

Préparation

1. 1

   Using a pair of scissors, cut a slit down the back of the prawn from just behind the head, right down to the tail.

2. 2

   Use the point of the scissors to ease the black vein out.

3. 3

   Melt the butter in a wok and add the oil and garlic. The butter/oil should be hot enough for the prawns to sizzle gently when they are added.

4. 4

   You may need to do this in batches.Pat the prawns with a piece of paper towel to remove any excess moisture.Add the prawns to the wok in a single layer and fry them gently until they start to turn pink. This will take between 3 to 4 minutes.

5. 5

   Turn the prawns over with a spatula and fry them for another 3 to 4 minutes until they are completely pink and cooked through.

6. 6

   Transfer the prawns to a serving dish and keep them warm while you fry the remaining prawns.