2 tbsp extra-virgin olive oil

300g large raw prawns, butterflied

2 tsp garlic oil

1 tsp chili flakes

zest and juice 1 lemon

2 tbsp flat-leaf parsley, chopped


Heat the olive oil in a large frying pan. Season the prawns and set aside.

Increase heat to high and add the prawns and chili.

Stir quickly and keep turning prawns in the pan.

After 1 min, pour in the lemon juice.

Toss until prawns are opaque – about 1 min more.

Sprinkle over garlic infused oil, lemon zest and parsley and serve with  gluten free bread.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Flash-fried prawns with chilli, lemon & parsley
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