Grilled Prawns with Edamame

Instructions

1. 1

   Pat the prawns dry with paper towels and place in a bowl. Add 2 tbsp olive oil, half the minced garlic, lemon juice, lime juice, chilli flakes, salt, and pepper. Toss gently to coat and let marinate for 15 minutes at room temperature.

   Tip: Avoid over-marinating prawns as the acid can make them tough; 15 minutes is ideal.

2. 2

   While prawns marinate, heat 1 tbsp olive oil in a small skillet over medium heat. Add the thin-sliced garlic cloves and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate and set aside.

   Tip: Watch the garlic carefully to prevent burning; it should be nutty and fragrant.

3. 3

   Bring a pot of salted water to a boil and add the edamame. Cook for 4-5 minutes until tender, then drain and set aside. Toss with 1 tbsp butter and a pinch of salt.

   Tip: Frozen edamame can be used directly; just reduce cooking time to 3 minutes.

4. 4

   Preheat your grill to high heat and lightly oil the grates. Remove prawns from marinade, reserving the liquid.

   Tip: Reserve the marinade to use as a finishing sauce for extra flavor.

5. 5

   Place prawns on the hot grill in a single layer. Cook for 2-3 minutes per side until they turn opaque and develop char marks. Do not move them around too much.

   Tip: Prawns cook quickly; overcooking will make them rubbery, so keep a close eye on them.

6. 6

   Transfer grilled prawns to a serving platter. Pour the reserved marinade into a small saucepan and warm over medium heat for 1 minute, then drizzle over the prawns.

7. 7

   Arrange the warm buttered edamame around the prawns on the platter. Sprinkle the crispy garlic chips and fresh parsley over the entire dish.

   Tip: Add the crispy garlic just before serving to maintain its crunch.

8. 8

   Serve immediately while the prawns are still warm and the edamame retains its heat.

   Tip: Squeeze extra fresh lemon over individual servings if desired for brightness.