Ingredients
500g school prawns (we used Hawkesbury River school prawns)
125g butter
¼ cup olive oil
5 cloves garlic, crushed
1 small red chilli, thinly sliced
2 tsp capers
50ml verjuice, optional
½ tsp chilli powder, or to taste
Zest of 1 lemon
Small bunch Italian parsley, leaves picked & roughly chopped
Salt & cracked black pepper, to taste
Extra chopped mixed herbs, lemon wedges and crusty bread, to serve
Method
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Remove heads from prawns, if desired. If leaving heads on, trim long whiskers to make it easier to separate prawns. Pat prawns dry on absorbent kitchen paper.
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Melt butter and oil in a large, heavy based, non-stick frying pan over a medium heat until sizzling. Add garlic and chilli. Cook, stirring for about 3 minutes to infuse oil. Add capers. Add verjuice, if using, and bring to a simmer.
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Add prawns and stir until they change colour. Cook for a further 4 minutes, then stir in chilli powder, zest and parsley. Season with salt and pepper.
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Transfer to a serving dish and serve immediately. Sprinkle with extra mixed chopped herbs to garnish. Squeeze lemon wedges over prawns and serve with crusty bread.
