This is a fast, high-heat sear, and the pan needs to be properly hot before the prawns go anywhere near it. Dry prawns into hot oil, left alone for a minute or two a side, is what gets that curl and colour rather than a grey, steamed result.
A good glug of Wilson’s Garlic & Chilli Infused Oil goes in first, and it needs to be hot enough that the prawns start sizzling the second they land. The real garlic pieces and chilli flakes suspended in the oil release their flavour into the pan as it heats, so by the time the prawns go in, the oil’s already doing half the work.
Once the prawns curl into a tight C shape and turn opaque, they’re out, straight onto a plate with the pan oil spooned over the top.
Ingredients
Method
- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
- Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds, before stirring in the paprika.
- Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
We Use Garlic & Chilli Infused Oil
Wilson’s Garlic & Chilli Infused Oil can take a hot pan without smoking or turning bitter, which matters here because prawns need heat fast and they need it the whole way through. Drop them in too gently and they stew instead of sear.
As the pan heats, the garlic pieces suspended in the oil start releasing flavour into everything around them, and the chilli flakes build warmth alongside it rather than hitting all at once. By the time the prawns come out, the oil left in the pan is worth spooning straight over them.
The real garlic pieces also give you something to bite into — little pockets of soft, oil-cooked garlic scattered through the dish, not just a flavour you’re told is there.
Our Tips
Dry the prawns first — pat them with paper towel before they go anywhere near the pan, or they’ll steam instead of sear.
Don’t crowd the pan — work in batches if you need to, so every prawn actually touches hot metal.
Watch for the curl — once a prawn curls into a tight C shape and turns opaque, it’s done. Any further and it turns rubbery.
Save the pan oil — it’s carrying all the flavour from the garlic and chilli by now, so pour it over the prawns rather than leaving it behind.
Add lemon at the end, not before — the acid can start “cooking” the prawns if it sits too long, so squeeze it in right before serving.
How We Serve It
Straight from the pan, still sizzling, with a loaf of crusty bread on the side for mopping up the oil. That’s the whole point of leaving the pan sauce behind — nothing should go to waste.
If it’s part of a bigger spread, we’ll put the pan down in the middle of the table and let people help themselves, alongside a simple salad or some grilled corn if the braai’s already going. A cold beer or a glass of sauvignon blanc does the rest of the work.
It also works well as a starter before something bigger comes off the coals, since it’s quick enough to serve while everyone’s still finding a seat.
More Ways to Use Garlic & Chilli Infused Oil
Once you’ve got a bottle of Wilson’s Garlic & Chilli Infused Oil in the pantry, prawns are just the start.
Chilli & Garlic Prawns — a different take on the same idea, worth trying if you want to compare notes, in our Chilli & Garlic Prawns recipe.
Roast potatoes — toss them in the oil before they go into the oven, and the garlic pieces crisp up right alongside the potatoes.
Pizza base — brushed on before the toppings go on, it does the job of a garlic butter without the extra step.
Bread dipping — poured into a shallow dish with a bit of black pepper, it’s dinner-table ready in seconds.
Braai marinades — stir it through chicken or steak an hour before the coals are hot, and let the garlic and chilli do the early work.
The Good Stuff
This oil is part of Wilson’s rainbow range, built on a simple idea — if an ingredient is meant to be in there, you should be able to see it. Real garlic pieces and chilli flakes sit suspended in a canola-olive oil blend base, so what’s in the bottle is what ends up in your food.
That base is also what gives the oil its character. The garlic comes through rounded and slow, more like a clove that’s spent time steeping in warm oil than raw garlic straight off the board. The chilli builds gradually alongside it and settles at a comfortable warmth instead of spiking.
It’s Halaal and Kosher certified, and comes in a 250ml bottle. Keep it in a cool, dark place and it’ll hold for up to two years.
Ways to Change It Up
Swap the prawns for calamari — the same oil, the same quick sear, just a slightly shorter time in the pan.
Add a splash of white wine — deglaze the pan with it just after the prawns come out, and let it bubble down with the garlic and chilli left behind.
Stir through pasta — toss the finished prawns and pan oil through linguine for a fast midweek meal.
Finish with fresh herbs — chopped parsley or coriander stirred in right at the end brightens the whole dish.
Serve it cold the next day — leftover prawns straight from the fridge, oil and all, make a good lunch with a squeeze of lemon.
Questions You Might Have
Can I use frozen prawns?
Yes, just make sure they’re fully defrosted and patted dry before they go into the pan, otherwise they’ll release water and steam instead of sear.
Should I leave the shells on or off?
Either works. Shell-on holds more flavour and looks better on the table, but shell-off is easier to eat if you’re serving it as part of a bigger spread.
How do I know when the prawns are cooked?
They’ll curl into a tight C shape and turn from grey to pink and opaque. That usually takes two to three minutes a side, depending on their size.
Is this dish very spicy?
No, it sits at a comfortable warmth rather than a sharp heat, so it suits most palates. Add fresh chilli alongside it if you want more kick.
Can I make this ahead of time?
It’s best cooked just before serving, since prawns lose their texture if they sit around too long. You can prep and dry the prawns ahead, then cook them in minutes when you’re ready.
What can I use instead of prawns?
Calamari or firm white fish both work well with the same method, just adjust the cooking time to suit.
Where can I buy Wilson’s Garlic & Chilli Infused Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Twenty minutes and a hot pan is all it takes to get prawns like these on the table.
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