Name: Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 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

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

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

Serves 4 - 6

Prep

20M

Cook

15M

Total

35M

“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.

Ingredients

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

Method

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.