Roasted Prawns with Watercress

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the prawns dry with paper towels and season generously with sea salt and black pepper on both sides.

   Tip: Dry prawns will caramelize better when roasted, creating a golden exterior.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the minced garlic and sliced chilli, stirring constantly for about 1 minute until fragrant.

   Tip: Don't let the garlic brown; we want it soft and aromatic, not bitter.

3. 3

   Increase heat to high and carefully add the prawns to the skillet in a single layer. Sear for 2 minutes on each side until they turn pink and opaque.

   Tip: Prawns cook quickly, so watch them carefully to avoid overcooking.

4. 4

   Pour the white wine into the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.

   Tip: This deglazing step adds depth of flavor to your sauce.

5. 5

   Remove the skillet from heat and stir in the butter and lemon juice until the butter is fully melted and incorporated.

   Tip: Adding butter off heat prevents it from splitting and creates a silky sauce.

6. 6

   Transfer the skillet to the oven and roast for 5-6 minutes, just until the prawns are cooked through.

   Tip: Check one prawn by cutting it open; the flesh should be opaque throughout.

7. 7

   Remove from the oven and gently fold in the chopped watercress until it begins to wilt slightly from the residual heat, about 1 minute.

   Tip: The peppery watercress complements the rich buttery prawns perfectly.

8. 8

   Divide the prawns and watercress among serving bowls and spoon the pan sauce over each portion. Garnish with fresh lemon zest.

   Tip: Serve immediately with crusty bread to soak up every drop of sauce.