Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes
Ingredients
12 whole raw king prawns
100g unsalted butter
1½ tsp cumin seeds
4 cloves garlic, finely chopped
a small handful flat-leaf parsley, chopped
a squeeze lemon juice
crusty or keto bread,to serve
Step by step
Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.
