serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 185 ml (¾ cup) olive oil
- 8 garlic cloves, chopped
- 10 green prawns, peeled with tails intact, cleaned
- 2 lemons, zested
- ¼ cup flat-leaf parsley, chopped
Instructions
Heat oil in a wok over medium–high heat, add garlic and cook for 3 minutes or until golden. Add prawns and cook, stirring, for 4 minutes or until just cooked. Stir in lemon zest and parsley, and serve immediately.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
