Using fresh-caught Hawkesbury River school prawns, chef Martin Boetz shows you how to make garlic prawns in butter and chilli in epsiode 17 (part 2) of Cooks Co-op. Marty’s top tips: Choose the small, sweet school prawns so that once they’re cooked, you can eat the soft shells and tails. Then serve these delicacies with a round of fresh lemon and plenty of crusty bread! Here’s the recipe.
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.