Serves: 4-6
INGREDIENTS
⅓ cup olive oil
20 large, peeled raw prawns, tails on
4 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon chilli flakes, or more for a spicier version
grated zest and juice 1 large lemon
2 tablespoons butter
2 spring onions, thinly sliced
sea salt and ground pepper
METHOD
Heat the oil in a large frying pan over a high heat. Add the prawns and cook for 2-3 minutes, until just cooked and lightly golden. Transfer to a plate using a slotted spoon. Don’t wash the pan.
Add the garlic, paprika and chilli to the pan and cook for 1 minute. Stir in the lemon zest and juice, butter and spring onions and cook for 1 minute, then add the prawns along with any juices. Season with salt and pepper and turn the prawns so they are well coated in the sauce.
Tip into a large serving bowl and serve immediately.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.