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Flash-fried prawns with chilli, lemon & parsley

Preparation Time

10 Minutes


  • 2 tbsp extra-virgin olive oil
  • 300g large raw prawn butterflied
  • 2 garlic clove, thinly sliced or chopped
  • 1 tsp chilli flakes
  • zest and juice 1 lemon
  • 2 tbsp flat-leaf parsley, chopped


Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.

After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

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