Alright guys, today I’m sharing my kitchen experiment with that pro chef garlic prawn technique everyone’s raving about. Wanted to see if those “secret tips” actually made a difference at home.
Gathering My Gear
First thing, I dragged out the cast iron skillet because every chef video screams “HIGH HEAT ONLY!” Also grabbed the tiniest garlic cloves I could find – apparently size matters here. Almost slipped using my dull knife though! Next time I’ll sharpen it properly before mincing those babies. Found fresh parsley hiding behind wilted celery in my fridge too.
The Prawn Situation
Bought frozen tiger prawns (cheaper!) and thawed them in cold water. Pulled off the shells but left the tails on for looks. Dried them with paper towels till bone-dry – this step actually felt important. Chef trick number one: moisture kills the sizzle.
Fireworks In The Pan
Heated olive oil till it smoked slightly. Dropped one prawn in – BAM! That instant sizzle told me the pan was ready. Crowded them all in and waited 90 seconds exactly. Peeked under one – nice golden crust already! Flipped the whole batch fast.
- Garlic timing secret: Killed the heat BEFORE adding garlic
- Butter madness: Threw in 2 cold tablespoons right after
- Lemon twist: Zested it directly over the pan
The butter foamed crazy when it hit the hot pan, coating every prawn like liquid gold. Could smell the magic happening!
The Final Touch
Splashed lemon juice – heard more sizzling – then dumped all that buttery goodness over the prawns. Showered everything with chopped parsley. Honestly felt proud carrying that sizzling skillet to the table.
Was It Worth The Hype?
Holy cow YES. Those prawns had restaurant-level crunch outside but stayed juicy inside. Letting the pan cool slightly before adding garlic stopped any bitterness. And that cold butter trick? Creates the creamiest sauce ever. Totally stealing these moves for my next dinner party. Only regret? Not making double portions!