Pan fried prawns on a pea and asparagus salad recipe

This pan fried prawns with pea and asparagus recipe is a delicious low carb high protein meal that is packed with flavour. The whole thing comes together really quicky, aking it a perfect weeknight supper.

With this recipe, I tried to pack as much taste as possible, pan-frying the prawns my favourite way. I used a little olive oil – although butter is better – adding a generous amount of crushed garlic and finely chopped fresh red chilli.

I flambéd the prawns briefly in a good splash of brandy at the end which adds some wonderful flavour. For the salad, I quickly blanched the sugar snap peas and green asparagus spears in boiling water, followed by ice water to cool them down. I tossed them in a tangy vinaigrette and made a zesty dip for the prawns. It was all delicious, and a nice low-carb meal.

pan fried prawns with chilli, garlic and brandy on an asparagus and pea salad

I’m not a fan of peeling and de-veining prawns, it’s one of those cooking chores that I dislike but must be done. Prawns are delicious cooked whole, skin and heads on, but I do find that the tasty bits tend to stick to the skins which you lose when you peel them after cooking. I see the flavour of the chilli, garlic, and brandy permeates more deeply into the flesh when peeled pre-cooking. I do however like to leave the tails on for visual appeal. I am after all a food stylist.

Make the dip and vinaigrette in advance and then cook the vegetables allowing time to cool. The prawns once prepped are super quick to cook.

I have not included a recipe for the prawns and salad because you simply cook as much as you need. I used a ratio of 50% sugar snap peas to asparagus and blanched these for 3 minutes. I love to use my favourite vinaigrette, which has Dijon mustard and garlic for zing. I sometimes also add a spritz of lemon juice and a dash of honey to sweeten it.

Cook the desired quantity of prawns making sure you do not overcrowd the pan. Fry them in batches if you are doing a lot. I heat a splash of olive oil in a large frying pan and cook them briefly on each side until they just start turning pink but are not 100% cooked through then.

Once you have cooked all your batches (if you are doing a lot), return all the prawns to the pan, add a knob of butter, crushed garlic, and chilli and toss around until they are all cooked through and laced with the delicious sauce. Add a good glug of brandy and flambé until the flames die down. Cook for a few more seconds and then serve straight away.

I knocked the dip up with a few things I had in my fridge.

Recipe – Zesty creme fraiche dip: