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Sautéed giant prawns with garlic and chilli

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free

Succulent prawns, fragrant garlic and warming chilli make this dish a quick and easy classic, perfect for any occasion.

By Antonio Carluccio

From Saturday Kitchen

Ingredients

For the prawns

100ml/3½fl oz olive oil
16 fresh giant prawns, peeled, heads intact
1 lemon, juice only
3 garlic cloves, thinly sliced
1 red chilli, finely chopped

For the salad

2 tbsp olive oil
2 garlic cloves, finely chopped
250g/9oz fine green beans, blanched for 3 minutes
2 tbsp finely chopped fresh mint

Method

Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside.
For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine.
To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce.