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Prawns with Lemon and Parsley

All it takes sometimes are 3 or 4 ingredients to make something outstanding. Australia is blessed with arguably some of the best seafood in the world and the prawns are no exception. These tiger prawns are simply pan fried (I used a cast iron skillet) in a little olive oil and butter, seasoned with salt and lemon juice and garnished with some fresh parsley. Serve these as an entree, part of a picnic spread or just as a luxurious snack. The prawns are cooked quickly over a medium to high heat leaving them sweet and succulent. I am never disappointed by the colour transformation when they are turned over. Well tasty.

Enjoy with a crisp riesling or Pinot Grigio.

Good times,



Serves 3-4

Takes: 10 Minutes


400g fresh Tiger prawns

1 tbsp of olive oil

1 good sized knob of butter

1 fresh Lemon

1/4 bunch of freshly chopped parsley



  1. Heat the oil in a frying pan or skillet over a medium-high heat then add the prawns and cook for around a minute.

  2. Add the butter, squeeze of lemon juice and season with salt then turn the prawns and cook for another minute.

  3. Add some of the parsley, remove from the heat and plate the prawns.

  4. Garnish with the remaining parsley and enjoy.

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