Garlic Prawns [#129]

As I didn't use the garlic and lemon butter to top the grilled chicken on Sunday, I thought I'd deploy it in Nigel's simple recipe for Garlic Prawns. I didn't use fresh-in-shell prawns, as you really can't get good examples in Oxford. I think you are better off with defrosted frozen prawns from a good supplier - in this case, Waitrose's frozen raw tiger prawns. After defrosting overnight in the fridge, and de-veining them, they were dried thoroughly and thrown into a stonkingly-hot wok with the garlic and lemon butter, along with a big handful of roughly chopped parsley. After only about 90 seconds of vigorous stirfrying, the prawns were pink and still succulent. Served simply with crusty white bread to mop up the buttery herby juices, along with more lemon, they were delicious, and followed a simple broth of good chicken stock with green beans, courgettes, carrot and fresh home-made pesto. Followed by blueberries and peaches, this was a scrummy supper. We are pigs, but there you go.