King Prawns with Saffron, Garlic and Champagne
King Prawns with Saffron, Garlic and Champagne
(serves 4)
2 dozen king prawns, raw with shells on
4 cloves garlic, minced
juice and zest of 1 lemon
2 tbsps olive oil
pinch saffron, dissolved in 1 tsp hot water
pinch Maldon sea salt
plenty of fresh black pepper
splash old champagne
2 tbsps COLD butter
handful chives, minced
Remove the heads of the prawns and cut up the back of each with scissors. Lay on a flat dish.
Sprinkle the prawns with all the ingredients up to the champagne, smoosh around with your fingers till the prawns are coated and set aside for about an hour.
Get a frying pan really hot and tip all the prawns in at once. Stand back! Now turn them in succession once the undersides have turned from gray to pink, and when each prawn is thoroughly pink but NO LONGER than that, they are cooked through. Add the splash of champagne and sizzle for a couple of seconds, then the cold butter. Toss thoroughly and sprinkle on chives. Let cool so you can peel them, then go for it.
I’m so glad you posted this recipe, because I was salivating at the thought of it (when you posted on Facebook).
What did you serve it with?
Awful typo: one f in Saffron! Tonight we made it again, just as I suggested with more oil, champagne and butter, and served it with spaghetti. Roasted beets on the side and creamy mushroom soup — with lamb stock! — to start. You’d love it all, Bee.