Garlic Butter Prawns

Ingredients

• 8-10 pieces prawns (black tiger or banana prawns recommended)
• 30 g unsalted butter
• 4 cloves garlic
• 15 ml white wine (optional)
• 0.25 piece lemon
• 10 ml olive oil

Method

Devein the prawns by running a small knife along the back shell from head to tail, then lift out the dark tract with a toothpick under cold water. Pat them completely dry with kitchen paper — moisture on the surface will steam rather than sear, and you need that initial contact sizzle for a thin crust. Leave the tails on; they're edible and hold visual weight on the plate.

Heat olive oil in a wide frying pan over medium-high heat until it shimmers. The pan must be flat-bottomed and heavy enough to distribute heat evenly — cast iron or stainless steel, not non-stick, which won't tolerate the temperature you need. When a drop of water skitters across the surface, the prawns go in. They'll seize immediately. Resist the urge to move them. Let them sit for 60–90 seconds until the flesh turns opaque and the underside develops a faint golden patch, then flip once and cook the other side for another 45 seconds. The protein denatures fast at this heat, and overshooting by even 30 seconds turns them rubbery. Remove to a plate while you build the sauce.

Lower the heat to medium. Add the butter to the pan — it should foam gently, not brown — then immediately scatter over finely sliced garlic (not minced; thin slices distribute more evenly and won't scorch). Stir constantly for 15–20 seconds. You're after fragrant, not burned; burnt garlic tastes acrid and bitter and will ruin everything you've done so far. If you're using white wine, pour it in now and let it reduce by half, roughly 45 seconds to a minute. The alcohol evaporates, leaving behind acid and body that lifts the butter-sauce without making it heavy.

Return the prawns to the pan and toss for 20–30 seconds, coating them in the emulsified butter. Squeeze half a lemon directly over and finish with a pinch of salt. The citric acid arrests the cooking and brightens the garlic's sweetness — this finishing-with-acid is non-negotiable. Pull off heat immediately and transfer everything to a warm plate. Any leftover sauce in the pan should go too; it's the best part.