King Prawns are typically larger than prawns. Succulent and sweet in flavour, they are delicious grilled, stir-fried or barbecued and there is nothing quite like a feast of cold, cooked King prawns dipped in mayonnaise.
Garlic prawns is a classic dish and quick to make. In a large pan or a wok, heat 50g or butter and 1 tabls of olive oil, add 12 raw, peeled prawns, 2 cloves of finely chopped garlic and stir well until the prawns are pink and cooked through, about 5 minutes. Scatter some chopped parsley or coriander over and a little salt and black pepper. Eat straight away.
If using ready cooked prawns, peel them and stir them into the oil and butter mix with the garlic at the very last minute just enough to warm up, to avoid the prawns becoming chewy.
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