Wild Garlic & cider tiger prawns
15 mins I Serves 2
Nothing tastes so distinctly of British springtime than wild garlic. Its punchy, allium-bright zest sits perfectly with the sweet meaty flavour of prawns and perfumed cider. Wild garlic season is the perfect time to introduce yourself to the joy of foraging for your own dinner, and the interactivity of spending a day on a long walk whilst searching for the familiar scent of its leaves, finished with rewardingly juicy prawns is incomparable. Toss some cooked fresh linguine through for an easy and delicious dinner. ​
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Serving suggestion: with some crusty bread, a crisp salad, on a sunny balcony.
Ingredients
​100g unsalted butter
55g wild garlic, stalks and leaves separated
2g sea salt
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12 raw Tiger or King prawns, shell-on
drizzle of extra virgin olive oil
150ml dry cider, I used Frome Valley Henney's
salt and pepper to taste
generous squeeze of lemon juice
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If you want to peel these for presentation sake, just peel the body and keep the head and tail attached, as otherwise the flavour is nowhere near as good.​​​​​​​​​​​​​​​
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Notes
tags: under 20 minutes dinner small plates
Method
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Begin by making a wild garlic compound butter. Finely slice the wild garlic stems. Place the leaves on top of one another, roll tightly, and chiffonade.
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In a bowl, combine your softened butter, salt, and wild garlic. Mix together, taste for seasoning, and set aside in the fridge.
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Heat a frying pan over a high heat. Pat your prawns dry and add to the pan. Fry for about a minute on each side until they are bright pink.
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Add the cider and reduce, this should take about 3-4 minutes. Be careful not to overcook. Take the pan off the heat and add your cold butter. Toss until a thick, glossy sauce coats your prawns. Squeeze in some lemon juice, season to taste, and serve.