6 Easy Seafood Recipes With Jamie Oliver

Heat a large pan on medium-high heat.

Peel 300 grams of fresh king prawns down to the tail, leaving the tail on.

Remove the vein from the prawns by running a knife down the back and pulling it out.

Butterfly the prawns by running the knife down the back to allow them to open up.

Slice 6 cloves of garlic evenly to ensure even cooking.

In the pan, add 1 tablespoon of oil and the sliced garlic, cooking until crispy and golden.

Once the garlic is done, remove it from the pan and increase the heat.

Add 1 teaspoon of curry powder to the garlicky oil and toast it briefly.

Add the prawns to the pan and cook until they turn pink, ensuring not to overcook them.

Add 1 tablespoon of mango chutney to the pan to glaze the prawns and combine flavors.

Plate the prawns, drizzle with the pan juices, and sprinkle the crispy garlic chips on top.

Zest the lime over the dish and serve with lime wedges.

Equipment Needed

Allergens