"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
- 1eat 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.
- 2Drain 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.
- 3Arrange 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.