Recipe courtesy of Rachael Ray
Print
Total:
49 hr 25 min
Prep:
45 min
Inactive:
48 hr
Cook:
40 min
Yield:
6 servings
Level:
Advanced

Ingredients

  • 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
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

Directions

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Prawns a la Plancha with Garlic and Lemon Confit

Recipe courtesy of Robert Petzold|Gerald Hirigoyen

Steak a la Plancha

Recipe courtesy of Eddie Russell

Mahi-Mahi a la Plancha Tacos

Duck a la Plancha with Blood Orange Sauce

Recipe courtesy of Ute City

Duck a la Plancha with Blood Orange Sauce

Recipe courtesy of Ute City

Tiger Prawns "a la Diabla" with Citrus Salad

Recipe courtesy of Zandunga Mexican Bistro

Bonzai Prawns

Recipe courtesy of Steve Myddleton|Paul Fenton

Prawn Cake

Broiled Prawns

Recipe courtesy of Steve Scarabosi

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here