Pan-Fried Lemon Prawns: Tender, Juicy, and Ready in 15 Minutes
Ingredients
Preparation
Video
Cleaning the langoustines
Wash and clean the langoustines. With the help of a toothpick, gently score between the central segments of the back and extract the black inner vein. Rinse and drain well from the water.
Cooking
Heat a generous drizzle of extra virgin olive oil in a non-stick pan with the two cloves of garlic. Add the langoustines and brown them over medium-low heat for a few minutes per side. Season lightly with salt, add black pepper, drizzle with the juice of half a lemon, and add fresh chopped parsley.
The crucial step: the lid
Cover with the lid for the last 5 minutes of cooking.
This step is essential because:
it completes the cooking of the central part of the langoustine
it preserves tenderness and succulence
it allows the precious natural juices that form in the pan to accumulate
I usually don't add extra liquids. Just lemon and oil.
However, it can happen that the bottom dries out too much:
in that case, add a small coffee cup of water, just enough to revive the sauce and finish cooking without stressing the prawns.
Serving
Turn off the heat and serve, nice and hot, fragrant.
