Garlic Prawns

Ingredients

• 10 prawns peeled, deveined, tails on

• ½ red onion, thinly sliced

• 3 tablespoons extra-virgin olive oil

• 1 red chilli deseeded and thinly sliced (optional)

• 6 cloves garlic, smashed crushed and chopped coarsely

• 100g unsalted butter

• ¼ cup chopped parsley

• Salt (pinch)

• ½ teaspoon pepper

• Squeeze of lemon juice

• 2 to 3 tablespoons white wine

• Crusty bread to serve

Method

1. Prepare the prawns, leaving the tail shell on as a small handle if desired. Keep them deveined and ready to cook.

2. Thinly slice a red onion (or any onion you prefer).

3. Heat a skillet over medium heat. Add a generous splash of extra-virgin olive oil.

4. Add the sliced onion to the pan and begin to soften it gently.

5. Slice or finely chop some fresh red chilli and add it to the pan. Use as much or as little as you like.

6. Once the onions begin to soften, add the prawns to the skillet. Cook them over medium heat so they sizzle gently without burning.

7.  Crush the garlic cloves by giving them a firm smash with the flat of a knife, then chop roughly. Add as much garlic as you like — this dish should be very garlicky.

8. Add the garlic to the pan and stir through, allowing it to soften and release its fragrance.

9. Season the prawns with salt and pepper.

10.  Add butter to the pan. Allow it to melt and combine with the oil, garlic, and onions to form a rich sauce.

11.  Chop flat-leaf parsley and add it to the skillet.

12.  Add a splash of white wine and let it simmer briefly, bringing the sauce together.

13. Squeeze fresh lemon juice over the prawns and gently stir to coat everything evenly.

14. Cook until the prawns are opaque, the sauce is glossy, and the flavours have melded.

15. Serve immediately — traditionally straight from the skillet — with crusty bread for dipping into the buttery garlic sauce.