500g school prawns (we used Hawkesbury River school prawns)
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
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.
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.
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.
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.