Pan fried Garlic & chive prawns
Their sweet flavour and firm texture make prawns a great introduction for children and adults to seafood. Natures fast food, the instant gratification of a quick sizzle in the pan, and the messy fingers of the family sharing and peeling a big bowl around the table makes this a perfect dish for children to learn to cook.
If you’re a little nervous about ensuring the prawns are “properly cooked”, then buy raw shell on prawns - they’re grey in colour and turn that lovely coral pink once cooked through and ready to eat. Prawns caught around the UK coastline from late August to October cannot be beaten on flavour. Look for the Aquaculture Stewardship Logo (ASC). Part of the ASC standards include farms demonstrating they’re treating workers fairly. Also look for a blue tick from the MSC (Marine Stewardship Council) to ensure they're from a sustainable source.
1 tablespoon sunflower oil
100g salted butter
3 cloves garlic (minced)
250g shell on king prawns
25g fresh chives
Use scissors to cut down the back of the prawns (just below the back of the head where there's a natural gap between the head and body. Cut down towards the tail, and pull out any black intestinal sack that you might see there.
Heat a wok or frying pan on a medium-high heat.
Add in the sunflower oil, followed by the butter
Working quickly, add in the garlic - give a quick mix with some tongs to flavour the butter and oil
Add in the prawns and cook for 4 minutes, moving them around in the pan.
Once the prawns have changed from grey and transparent in colour to a coral pink, opaque (if using raw prawns) then you know they’re cooked through and ready to serve.
Place in a bowl in the middle of the table with another bowl for shells, and some fresh crusty bread to soak up all of the delicious garlicky butter that’s left at the end.