After our intimate chat with Chef Alessandro Pavoni of Sydney’s Ormeggio at the Spit last week (read our 15-minute interview here), we asked the Italian chef for one last question: a quick and easy recipe from his hometown for our beloved readers.
The head chef and founder of Ormeggio recommended juicy King Prawns with Lemon Chilli, which can be served as an entrée for five people or as a main dish for one person, accompanied by one or two slices of sourdough bread. Happy cooking!
King Prawns with Lemon Chilli
5 large king prawns
100ml white wine
1 head of garlic (finely chopped)
1 long red chili (finely chopped)
½ cup of parsley (roughly chopped)
2 teaspoons of paprika
1 tablespoon of olive oil
Clean the shells and legs off the prawns, keeping the heads and tails attached. Then, heat up a cast-iron pan with olive oil until the oil reaches its smoking point and drop in the king prawns and cook on one side only so that the other half will remain nice and soft.
Next, after roughly 20 seconds, add the garlic, chili, and white wine and let the alcohol in the wine cook off for approximately 2 minutes. Finish with paprika and parsley sprinkled over the top and your juicy king prawns are ready to be served.