Garlic Lemon Butter Prawns

  • 10 minsCooks in 10 mins
  • Serves 10Serves 10


Step 1

Melt butter in a small frying pan over medium-low heat.

Step 2

Add garlic and chilli flakes and cook until fragrant and caramelised, about 3-4 minutes. Season with salt and pepper, to taste.

Step 3

Remove from heat and stir in fresh parsley and lemon juice.

Step 4

Toss raw prawns in a large bowl with ¾ of the butter mixture (? cup). Season with salt and pepper, to taste.

Step 5

Heat a large frying pan over medium-high heat.

Step 6

Add the prawns and lemon halves (cut side down) to the pan. Saute the prawns until pink and opaque, about 2-3 minutes each side. Remove the lemon halves last, they should be slightly charred.

Step 7

Serve immediately with rice drizzled with remaining garlic lemon butter sauce.


½ cup (113g) salted butter
8 garlic cloves, minced
¼ tsp chilli flakes
Salt and pepper, to taste
1 cup fresh parsley leaves, finely chopped
Juice of 1 small lemon
500 g raw Tassal Aussie Tiger Prawns , peeled and deveined