Ingredients
- 1/4 cup olive oil
- 4 garlic cloves, crushed
- 1kg medium size green prawns, peeled leaving tails intact, deveined
- 100mL Tallis Dookie Hills Viognier
- 1/3 cup firmly packed fresh continental parsley, coarsely chopped
- Sea salt flakes & freshly ground black pepper
Preparation
- Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and cook, stirring, for 1 minute or until aromatic taking care not to burn. Add prawns and cook, stirring, for 5 minutes or until prawns curl and change colour.
- Add wine and bring to the boil and cook for 1 minute or until sauce reduces. Remove from heat. Add parsley and stir to combine. Season with salt and pepper and serve as a shared platter.
