A perfect weeknight supper, this flavorful dish works well with a pot of Basmati rice and a simple salad. Save time by purchasing the prawns already shelled and de-veined.
| 3 | scallions, white part minced | |
| 1 | teaspoon | dried red chile flakes |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 1/2 | cup | freshly squeezed lime juice |
| 1 | pound | medium prawns, shelled and de-veined |
| 2 | tablespoons | olive oil |
| 2 | tablespoons | butter |
| 1 | tablespoon | chopped cilantro |
1. Combine the scallions, chili flakes, salt, pepper, and lime juice in a medium-mixing bowl.
2. Add the prawns to the marinade, toss to coat, cover with plastic wrap, and place in the refrigerator for 15 minutes.
3. Heat the olive oil and butter in a sauté pan over a medium-high flame.
4. Add the prawns and cook until pale pink both sides. Pour in the marinade and continue cooking until the prawns are pink and fully cooked—1–2 minutes.
5. Plate the prawns with lime wedges or spoon them over a platter of Basmati rice. Sprinkle with the cilantro, and serve immediately.
Wine Recommendation: German Riesling
