Prep time: 20min
Cooking time: 10min
Servings: 3-5, depending on how many prawns you and your guests each want to eat

1. Prawns x 18-20

2. Pink salt x ¼ tsp

3. White pepper powder x a few shakes

4. Limes x 3

5. Olive oil x 2 tbsp

6. Minced garlic x 2 tbsp

7. White wine x 30ml

8. Water x 90ml

9. Paprika x 1.5 tsp

10. Chopped Chinese parsley x 1 handful

1. Peel and devein prawns.

2. Squeeze the 3 limes over the prawns, add ¼ tsp pink salt and a few shakes white pepper powder, then massage the prawns to coat all evenly with the seasoning. Leave it to marinate for around 30min.

3. Heat 2 tbsp of olive oil in a pan.

4. Fry minced garlic until fragrant and just starting to brown.

5. Add prawns, 30ml of white wine, 90ml of water, and 1.5 tsp of paprika.

6. Simmer for 3-4 minutes on medium-low heat until the prawns are almost fully cooked.

7. Sprinkle a handful of chopped parsley and simmer until the prawns are fully cooked.

8. Once prawns are fully cooked, turn off heat and transfer to a deep dish immediately. Be careful not to overcook the prawns as they will become very tough!

9. Sprinkle more fresh parsley and serve hot.

1. Does it matter what kind of prawns I use?

Not really. I've used tiger prawns and grey prawns for this recipe before and there's no difference imo. If your prawns are the jumbo kind, you might need to increase the sauce and seasonings though.

2. Can i use other types of parsley?

Yes you can. So long as you like the taste of the specific parsley you're adding, you're all good.

3. What do you serve this with?

Usually a pasta. My latest favourite pasta is the Toowoomba pasta!