Buttered prawns with chilli, parsley, ginger and garlic

Buttered prawns with chilli, parsley, ginger and garlic


  1. Put the Kerrygold butter into a hot frying pan. Add the ginger, garlic, chilli and prawns and fry for about 3 minutes
  2. Turn the heat down and squeeze in the juice of 1 lemon
  3. Add the parsley and lemon zest. Toss over and remove from heat. Taste and add more lemon juice if necessary
  4. Season to taste and serve over the toasted ciabatta

Recipe from www.adamsfoods.com

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.



Served with warm buttered ciabatta these prawns make a quick and easy treat


25-50g (1-2oz) Kerrygold Salted Butter

1 thumb-sized piece of fresh ginger, peeled & finely chopped

2-3 fresh red chillies, de-seeded and finely sliced

2 cloves garlic, peeled and finely sliced

16 large whole raw tiger prawns

1-2 lemons to taste and zest of 1 lemon

1 handful fresh flat-leaf parsley, roughly chopped

Sea salt

Freshly ground black pepper


Time: 10 mins
Serves: 4
Nutrition: n/a