Garlic Butter Prawns by Andy Cooks

Ingredients

• 1 kg raw prawns, peeled and deveined, tails on
• 1 head garlic, peeled and finely chopped
• 120 g butter
• 2 bunches asparagus, ends trimmed
• 20 ml extra virgin olive oil
• 0.5 tsp sweet paprika
• 0.5 bunch flat leaf parsley, finely chopped
• 1 lemon, juiced (plus wedges for serving)
• 2 cup jasmine rice, cooked
• 1 tsp sea salt (adjust to taste)

Instructions

1. Start cooking the jasmine rice according to package instructions.
2. Melt the butter in a large frying pan over low heat, add the chopped garlic and a pinch of salt, and cook slowly for 8-10 minutes until soft and fragrant without browning.
3. Heat a separate grill pan over high heat with the olive oil and grill the trimmed asparagus for 5 minutes, turning until charred on all sides.
4. Add the prawns to the garlic butter in a single layer, season with salt and sweet paprika, and increase heat to medium-high.
5. Cook the prawns for 3 minutes per side until they change color and are opaque throughout.
6. Remove the pan from heat, stir in the chopped parsley and lemon juice, and serve immediately over rice with the charred asparagus.