Garlic-battered prawns

Ingredients

• 750 gU12 or extra-large prawns
• 60 g (½ cup)plain flour
• ½ teaspoon, plus extra to tastesalt
• ¼ teaspoon, plus extra to tasteground black pepper
• 2 tablespoons (about)olive oil
• 170 g (12 tablespoons)butter
• 3 clovesgarlic, chopped
• 60 ml (¼ cup)dry white wine
• Zest of 1lemon
• 2 tablespoonslemon juice
• 2 tablespoonschopped parsley leaves
• To tastelemon wedges

Instructions

1. 1

   Prepare the prawns

   Peel and devein the prawns, leaving the tail segments on. In a bowl, combine the flour with ½ teaspoon salt and ¼ teaspoon black pepper.

2. 2

   Fry in batches

   Heat a large frying pan over the heat and add the olive oil. Toss half the prawns in the flour mixture until coated, then shake off the excess. Sauté some of the coated prawns in the hot oil for 3 minutes, or until opaque. Transfer them to a plate and cover with foil to keep warm. Repeat with the remaining prawns, adding more oil if needed.

3. 3

   Make the sauce

   Lower the heat to medium-low. In the same pan, melt 2 tablespoons of butter with the chopped garlic and sauté for 2 minutes without letting the garlic brown. Pour in the white wine and add the lemon zest and juice. Simmer for 1 minute, or until the liquid has reduced by half. Turn the heat to its lowest setting and add the remaining butter gradually, stirring constantly and allowing each addition to melt and combine before adding the next. The sauce should become smooth and creamy.

4. 4

   Finish and serve

   Return the sautéed prawns to the pan and toss to coat them in the sauce. Remove the pan from the heat, taste the sauce and adjust the salt and pepper. Divide the prawns and sauce among 4 plates, scatter with chopped parsley and serve with lemon wedges to taste.

What are garlic-battered prawns?

This dish pairs quickly fried, flour-coated prawns with a rich garlic, butter and lemon sauce. It has the flavours of a simple European-style garlic prawn preparation, with white wine adding brightness to the pan sauce.

The method keeps the prawns in batches so they can fry rather than steam, then uses the same pan to build a sauce from the browned cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 617 calories, 45g protein, 13g carbs, 43g fat.

The prawns provide most of the protein, while the flour contributes carbohydrates. Butter and olive oil account for much of the fat; serve with vegetables and a modest portion of rice or potatoes to round out the plate.

Why coat the prawns in flour?

Light coating: the seasoned flour gives the prawns a delicate outer layer and helps the sauce cling to them. Shake off loose flour before frying so it does not collect in the pan.

Batch cooking: frying half at a time avoids overcrowding and helps the prawns cook evenly. Add a little more oil between batches if the pan looks dry.

Getting the sauce right

Garlic: cook it gently in the first 2 tablespoons of butter for 2 minutes, taking care not to brown it. Browning can make its flavour harsh.

Butter: add the remaining butter a little at a time over very low heat, stirring until each addition is incorporated. This gradual mixing helps the sauce stay smooth and creamy.

How to tell when prawns are done

The recipe gives a guide of 3 minutes for each batch; look for prawns that have turned opaque. Avoid leaving them in the pan longer than needed, as they can become firm and dry.

Keep the cooked prawns covered with foil while you fry the rest, then return them to the sauce just long enough to coat and warm through.

Serving ideas

Serve straight away with lemon wedges so everyone can add extra acidity to taste. Bread is useful for scooping up the buttery sauce.

For a more substantial plate, pair the prawns with rice or potatoes and a simple green salad or cooked vegetables.

Recipe notes & tips

• Pat the peeled prawns dry so the flour coating stays light.
• Shake off excess flour before the prawns go into the pan.
• Leave space between prawns while frying, working in batches if necessary.
• Keep the garlic moving and pale as it cooks in the butter.
• Add the butter gradually with the pan on its lowest heat.
• Taste the sauce before serving and adjust the salt, pepper or lemon.

Variations

• Add chilli: stir a pinch of chilli flakes into the garlic as it cooks.
• Use stock: replace the white wine with an equal amount of fish or vegetable stock.
• Add extra herbs: finish with chopped chives alongside the parsley.
• Serve with pasta: toss the prawns and sauce through cooked pasta just before serving.
• Make it dairy-free: use a suitable plant-based butter alternative and check that it melts smoothly.

Common mistakes to avoid

• Crowding the pan: the prawns can steam rather than sauté; cook them in batches.
• Leaving on excess flour: loose flour can make the pan coating heavy; shake the prawns before frying.
• Browning the garlic: it can turn bitter; sauté gently for 2 minutes without letting it colour.
• Adding butter too quickly: the sauce may not combine smoothly; incorporate it gradually over very low heat.
• Overcooking the prawns: they can become tough; take them off the heat once opaque.
• Reducing the sauce too far: it may become overly concentrated; stop simmering when the liquid has halved.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat until just hot, stirring carefully; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions