Prawns a la Plancha with Garlic and Lemon Confit

Total Time:
49 hr 25 min
45 min
48 hr
40 min

6 servings

  • 10 cloves garlic
  • 3 cups vegetable oil
  • 36 prawns, with head on
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Lemon Confit, recipe follows
  • 3 tablespoons chopped fresh parsley leaves
  • On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.

  • Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.

  • Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.

  • Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.

Lemon Confit:
  • 10 lemons

  • 2 cloves garlic

  • 2 teaspoons peppercorns

  • 6 sprigs fresh thyme

  • 1 dried chile

  • 1 bay leaf

  • 1 cup salt

  • 3 cups sugar

  • 3 cups olive oil

  • Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.

  • When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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