Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
85g soft butter
2 large cloves garlic, peeled and finely chopped
1 stalk rosemary, leaves only, finely chopped
½ x 25g pack parsley, finely chopped
1 tbsp vegetable oil
16-20 Waitrose 1 Whole Madagascan Tiger Prawns (shell on) from the fish counter
Thick cut bread, to serve
Lemon wedges, to serve
1. Place the butter in a bowl and mix in the garlic, rosemary and parsley. Beat the ingredients together until they are well combined. Place the mix into the fridge for 15 minutes, or until you are ready to use.
2. When ready to serve, heat the oil in a large frying pan over a high heat. When hot, add the prawns and fry without turning for 45 seconds.
3. Flip the prawns, reduce the heat to medium and add the garlic butter.
4. Cook just long enough for the butter to fully melt and the prawns are pink and opaque, and cooked through. Serve with chunks of bread and wedges of lemon.
Typical values per serving:
Including bread, to serve