Flash-fried prawns with chilli, lemon & parsley

10-30 minutes 200 kcal or less 6 servings buffet butterflied prawns canape canapés dinner party finger food make ahead marinated quick seafood sharing plates shellfish sizzling prawns spanish tapas spread tapas tapas made simple weekend dining

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Source

Ingredients

2 tbsp extra-virgin olive oil

300g large raw prawn , butterflied

2 garlic cloves , thinly sliced or chopped

1 tsp chilli flakes

zest and juice 1 lemon

2 tbsp flat-leaf parsley , chopped

Method

Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.

After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.