Ingredients (for 4 servings):
15 Prawns: You can use fresh or frozen prawns. If using frozen prawns, be sure to thaw them properly before cooking.
2 Lemons: These will provide fresh citrus juice that adds a bright, zesty flavor to the prawns.
2 Cloves of Garlic (optional): Garlic adds depth to the sauce. You can omit it if you prefer a milder flavor, but it enhances the dish.
1 Bunch of Fresh Parsley: Fresh parsley gives a clean, herbaceous flavor that balances out the richness of the prawns and the olive oil.
60 ml Extra Virgin Olive Oil: This is used as the base for the marinade and adds a silky texture while enhancing the prawns’ natural sweetness.
Fine Salt: Salt will help bring out the natural flavors of the prawns. Add it to taste.
Freshly Ground Pepper: Black pepper adds a subtle heat and earthy flavor to the dish.
Preparation Details:
Cleaning the Prawns:
Removing the Shells: If you choose to peel the prawns, use your fingers or a small knife to remove the shell, starting at the legs and working your way up to the tail. Leaving the tail on can add an aesthetic touch and is often preferred for presentation.
Deveining the Prawns: After peeling, make a small incision along the back of each prawn using a sharp knife. You’ll see a dark line running along the back, which is the prawn’s digestive tract. Carefully pull this out to avoid any bitter taste.
Tip: If you’re new to cleaning prawns, you can buy pre-cleaned prawns to save time.
Preparing the Lemon Sauce:
Lemon Juice: Roll the lemons on the counter before cutting to maximize juice extraction. Slice them in half and use a lemon squeezer to extract the juice into a small cup. Make sure to strain it to remove any seeds.
Parsley and Garlic: Chop the parsley finely to ensure even distribution throughout the sauce. For the garlic, you can either finely chop it or use a garlic press to release the oils, which will infuse the oil and lemon juice with a more intense garlic flavor.
Tip: If you prefer a more intense garlic flavor, you can also lightly roast the garlic before adding it to the mixture.
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