Recipes Made Simple JAN .pdf

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Frie d Garlic Pr awns
Prep time: 15 minutes
Difficulty: Easy
Cannot be frozen

 fresh king prawns, peeled,
tails intact, deveined 

• 1 large clove garlic
• 1 small knob fresh ginger

• 1 lemon

• 1/2 large red chili

1. R
 inse the prawns under cold running water. Pat dry with paper
towels or a clean dish towel.
2. P
 eel the garlic clove and thinly slice. Cut two slices from the
ginger and pare a strip of zest from the lemon using a vegetable
3. C
 ut the lemon in half and juice half. Slice the chili into pieces.
4. H
 eat 2 tablespoons olive oil in a saucepan set over medium heat.
Add the garlic, ginger, lemon zest, and chili, frying gently for 3–4
minutes until the garlic and ginger are lightly colored. Stir in 1–2
tablespoons lemon juice to taste and set aside.

• kosher salt

5. M
 eanwhile, heat the remaining 2 tablespoons oil in a large sauté
pan over moderate heat until hot. Add the prawns to the hot oil
and fry for about 2 minutes until pink underneath.

 hite baguette, sliced, to
serve (optional)

6. T
 urn over using tongs and season with kosher salt. Fry 1–2
minutes more until uniformly pink all over.

• 4 Tbsps. olive oil

7. L
 ift the prawns into a serving dish and spoon over the prepared
sauce. Serve with lemon wedges and slices of baguette if desired.
Makes 4 servings.

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