Step 1

If using prawns with the shell on, the first step is to remove the shells while leaving the tails on. Once you remove the shells, cut each prawn along the top, about halfway down. Remove the black thread or line that runs along the top (that's the digestive tract of the prawn (eeww!) and while safe to eat, I like to remove if peeling the prawns.

Step 2

Alternatively, save yourself 20 minutes of prep time and buy de-shelled prawns, ideally with the tails on but not essential. You can also use frozen shrimp and defrost it in a bowl of warm water for 15 minutes.

Step 3

I still recommend cutting the top of the prawns for a visual effect as they curl up so nicely when cooked.

Step 4

Peel the garlic and dice it quite small but not minced or crushed. You want them to be tiny little cubes or pieces, similar shapes so they cook evenly and flavor the butter/oil. If the garlic is cut too finely or minced, it will be too small and will easily burn before it can do the job. Set aside.

Step 5

Place a medium to large skillet or frying pan over medium heat. Once hot, add 1/4 cup of olive oil and half of the butter (about 15 grams). Add the garlic and a pinch of salt. If using unsalted butter, add a little more salt. Cook for 2-3 minutes, stirring frequently, until the garlic is golden and looks like it's about to go golden brown. Don't let it get too brown or it will taste bitter and burnt. We want golden!

Step 6

Remove ALL of the garlic and oil to a bowl and set aside.

Step 7

Combine flour, smoked paprika, salt and pepper and mix in a medium bowl.

Step 8

Add the peeled, de-veined prawns to the bowl with the flour mixture and toss through to coat evenly.

Step 9

Place the used skillet back on medium to high heat (7 on induction). Add about a teaspoon of olive oil and half of the remaining butter (a teaspoon or so). Once melted and sizzling, add half of the prawns in one layer, making sure that none are overlapping. Cook for 2 minutes on each side (turn each one individually with tongs) and remove to a bowl.

Step 10

Repeat with the remaining prawns, adding another splash of oil and the last bit of the butter to the pan. If using a cast iron skillet, it will be super hot by now so you may need to turn the heat down slightly.

Step 11

Once the second batch of the prawns is cooked, return the first batch to the skillet and pour the fried garlic and oil over the top. Remove from heat. Drizzle with juice of ¼ lemon and stir through. Sprinkle with parsley. Taste and see if you prefer more lemon or serve a wedge on the side.

Step 12

Serve while hot over rice or with a side of sourdough bread or a baguette. That garlic and the oil can not be wasted!