Chefs' Recipes

Tedesca Osteria's prawns with saffron, fino sherry and garlic sauce

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

By Brigitte Hafner
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
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"This dish is all about the juices of the prawns mingling in a bath of garlicky saffron butter, so ensure you use the very freshest of prawns," says Brigitte Hafner of Tedesca Osteria.


  • 125 ml (½ cup) extra-virgin olive oil
  • 8 large green king prawns (650gm), peeled, heads and tails intact, cleaned
  • 4 garlic cloves, thinly sliced
  • ¼ cup chopped flat-leaf parsley
  • 50 ml fino sherry
  • 101 saffron threads, lightly toasted
  • 25 gm butter
  • 2 pinches of cold-smoked pimento flakes (see note)
  • Lemon wedges, to serve


  • 1
    eat 60ml olive oil in a large frying pan over high heat. Cook prawns, turning occasionally, until just cooked and lightly golden on both sides (2-3 minutes), then set aside on a plate.
  • 2
    Drain excess oil from pan and reduce heat to medium-low. Add remaining oil with garlic and cook, stirring frequently, until deep golden (1 minute). Add parsley, followed by sherry, saffron and prawns, and reduce sherry by half (2-3 minutes). Add butter and pimento flakes and cook, gently turning prawns, until sauce starts to foam (1-2 minutes). Season to taste.
  • 3
    Arrange prawns in a large serving dish or bowl then spoon over sauce. Serve with lemon wedges on the side.


Cold-smoked pimento flakes are available from specialty food shops. If unavailable, substitute smoked paprika.