1. Fresh prawns is best but this recipe works fine with frozen too. Thaw and pat dry before using. Refer to video for how to peel fresh prawns!
2. A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don't skip it! If you can't consume alcohol, use chicken or vegetable broth.
3. Cook in batches if required. Don't crowd the pan - the prawns will stew rather than sear. You don't get charring on the prawns because of the addition of the wine. It's what stops the garlic from burning.
COOKING ON THE BBQ: Fantastic cooked on a smoking BBQ on the flat plate side, not the grill because you can't pour the wine on it! Heat the BBQ until hot and if it's already well oiled from years of use, you won't need extra oil (remember the prawns/shrimp are marinated in oil). When you see wisps of smoke off the BBQ, it's ready! Then just cook per recipe. BBQ is great because you can make loads in one go.
4. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in "C" shape = perfectly cooked, curled tightly in an "O" shape = overcooked (noooo!!!)
5. Garlic Prawns are shown with a Corn Salad
6. Nutrition per serving, assuming 2 servings (enough for a main):