Simple solutions are usually the best ones. Try to find fresh Adriatic prawns and high-quality olive oil and most of the work will have already been done.

Pan-fried Prawns with
Parsley and Garlic

Serves: 4

  • 100 ml olive oil
  • 4 garlic cloves, pressed
  • 4 tablespoons chopped parsley
  • 2 tablespoons coarse sea salt
  • 500 g prawns, shell-on
  • freshly ground black pepper and lemon wedges, to serve


  1. Mix the olive oil, garlic, parsley and salt thoroughly and let the flavours infuse the oil.
  2. Rinse and drain the prawns well. Preheat a grill pan on medium-high flame until very hot and sear the prawns for 2 minutes on each side. The shells will get charred, but the meat inside won’t. The prawns should look like they were grilled over coals.
  3. While the prawns are still hot, toss them with the olive oil mixture, making sure that they are coated all over. Let them rest in the oil mixture for a minute before serving.
  4. Taste, adjust the seasoning if necessary and serve with lemon wedges.

Recipe courtesy of Ana-Marija Bujić,