Lemon-Garlic Prawns

Prawns! Ah! Love them! I could eat prawns for Breakfast, Lunch and Dinner, and then some! Cooking them, however, is tricky business. Undercook them, and you’ll never want to cook them again. Overcook them, and it’s like eating really dry chicken!

So I figured this one out this winter when I really felt like eating something light and garlicy. Lemon, the way I see it, just goes really well with sea food. So here’s how you whip up a plate of awesome Lemon-Garlic Prawns:

Prawns – 6 (Not the tiny ones! I’d say stick to prawns at least 5 inches in length, tail to the head cut off)

Lemon Juice (Fresh Squeezed please!)- 3 Tablespoons

Chopped Garlic – 2 Tablespoons

Olive Oil – 1 Tablespoon

Salt – 1/4 Tablespoon

Pepper – 1/4 Tablespoon

Chilli Flakes – 1/4 Tablespoon (More if you like it hot!)

1. You don’t need to marinade the prawns for this one. So wash them, clean them and put them on a strainer to get as much water out of the way.
2. Put the Olive Oil in a non-stick pan and turn on the heat. Wait for a minute and put in the Chopped Garlic and stir.
3. ~30 Seconds after you put in the garlic, put in the prawns and stir to cover the prawns with with the garlic and the olive oil. Turn the heat to Medium (between sim and high) at this point.
4. About a minute after you’ve stirred in the prawns, put in the salt, pepper and chilli flakes and mix well. It takes about 3-5 minutes for the prawns to cook so pay attention. If you cook them beyond a certain point, you can say goodbye to them. You’ll know when they’re done once the prawns and their tails turn pink. It’s difficult to explain precisely when they are done, so be bold and stick to the timelines!
5. 30 seconds before you think the prawns are done, put in the lemon juice and turn up the heat to full. Mix well to ensure everything mixes well. Turn off the heat 30 seconds later and serve!

This one is a keeper if made well. Make sure you follow timelines and be a tad conservative while cooking. Enjoy!