Aussie Garlic Prawns: The Perfect Recipe for the Barbie
Details
Fire up the barbecue for the ultimate social food. These Aussie garlic prawns are fast, impressive, and ridiculously tasty, leaving you with a buttery, garlicky sauce that's pure gold. This is the recipe you pull out for sunny afternoons, good company, and creating a bit of delicious drama with minimum fuss.
Ingredients
Cook's Notes
The secret to unforgettable garlic prawns isn't just the amount of garlic, but how you use it. This recipe creates a symphony of flavour by first searing the prawns to lock in their sweetness, then building a sauce in the same pan. We gently sizzle freshly chopped garlic in a mix of butter and olive oil until it's fragrant but not browned—this infuses the fat with a sweet, mellow garlic essence. A final splash of white wine and lemon juice cuts through the richness, creating a glossy sauce that clings to every prawn.
For the best results, use the biggest, freshest raw prawns you can find. If you're using frozen, make sure they are thoroughly thawed and patted very dry to ensure they sear rather than steam. Don't be shy with the crusty bread for serving; mopping up the incredible sauce is a non-negotiable part of the experience. These aussie garlic prawns are best cooked and eaten straight away, so gather your friends around the BBQ. For a bit of extra kick, add a pinch of chilli flakes with the garlic.
Instructions
Pat the prawns completely dry with a paper towel. Season them lightly with salt and pepper.
Heat the olive oil and 20g of the butter in a large skillet or on a BBQ hotplate over medium-high heat. When the butter is foaming, add half the prawns in a single layer. Cook for 1-2 minutes per side until they are pink and just cooked through. Transfer to a bowl and repeat with the remaining prawns.
Reduce the heat to medium-low. Add the remaining 40g of butter to the pan. Once melted, add the chopped garlic and chilli flakes (if using). Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and softened but not browned.
Pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let it bubble and reduce by about half, which should take about 1 minute.
Return the cooked prawns to the pan. Add the lemon juice and chopped parsley, and toss everything together for 30 seconds to coat the prawns in the glorious sauce.
Remove from the heat immediately. Serve straight from the pan or tipped into a warm serving dish, with plenty of crusty bread and lemon wedges on the side.
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