H-06 LIFTOFF
GARLIC GHOST
BUTTER PRAWNS.
Sweet prawns cooked in rich garlic butter, finished with lemon, parsley and H-06 LIFTOFF. Fast, glossy and loaded with roasted garlic flavour and building ghost pepper heat.
HOW TO MAKE IT
METHOD.
PREP THE PRAWNS.
Pat the prawns completely dry with paper towel. Season lightly with sea salt and freshly cracked black pepper.
HEAT THE PAN.
Place a large cast-iron skillet or heavy frying pan over medium-high heat. Add the olive oil and half of the butter.
COOK THE PRAWNS.
Add the prawns in a single layer. Cook for 60–90 seconds on each side until lightly golden and almost cooked through. Work in batches if required, then transfer to a plate.
BUILD THE GARLIC BUTTER.
Reduce the heat to medium. Add the remaining butter and minced garlic. Stir for 30–45 seconds until fragrant, without allowing the garlic to burn.
ADD H-06 LIFTOFF.
Stir in the H-06 LIFTOFF, lemon zest and lemon juice. Let the sauce bubble gently until glossy and combined.
FINISH.
Return the prawns to the skillet and toss through the garlic butter for approximately one minute, or until just cooked. Finish with chopped parsley and lemon juice.
SERVE IMMEDIATELY.
Serve directly from the skillet with grilled sourdough for soaking up the garlic ghost butter.
HARRY'S TIP
DON'T OVERCOOK THEM.
Pull the prawns from the pan just before they are completely cooked. They will finish in the hot garlic butter without becoming tough or rubbery.
THE IMPORTANT PART
FINISH IT WITH
H-06 LIFTOFF.
Roasted garlic depth followed by serious ghost pepper heat. Built for prawns, steak, fried chicken and anything that could use better judgement.
SHOP H-06 LIFTOFF