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Garlic prawns


  • Heat the oil in a heavy-bottomed non-stick pan and gently cook the garlic and prawns, in one layer until the colour changes to pink, turning as you do so.
  • When almost ready, add the butter, parsley and lemon juice to the pan. Toss and briefly cook.
  • Serve the prawns in a large dish (or individual ones) with the cooking liquid poured over the top - and finger bowls and plenty of kitchen paper towels on the side.


  • ¼ cup olive oil
  • 4-6 garlic cloves, crushed
  • 1 kg large prawns, heads removed if you like
  • a good dollop of butter
  • 1-2 tbsp chopped fresh parsley
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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