Name: Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 125 ml (½ cup) extra-virgin olive oil; 8 large green king prawns (650gm), peeled, heads and tails intact, cleaned; 4 garlic cloves, thinly sliced; ¼ cup chopped flat-leaf parsley; 50 ml fino sherry; 101 saffron threads, lightly toasted; 25 gm butter; 2 pinches of cold-smoked pimento ﬂakes (see note); Lemon wedges, to serve

“This dish is all about the juices of the prawns mingling in a bath of garlicky saffron butter, so ensure you use the very freshest of prawns,” says Brigitte Hafner of Tedesca Osteria.

Ingredients

125 ml (½ cup) extra-virgin olive oil

8 large green king prawns (650gm), peeled, heads and tails intact, cleaned

4 garlic cloves, thinly sliced

¼ cup chopped flat-leaf parsley

50 ml fino sherry

101 saffron threads, lightly toasted

25 gm butter

2 pinches of cold-smoked pimento ﬂakes (see note)

Lemon wedges, to serve

Method

1.eat 60ml olive oil in a large frying pan over high heat. Cook prawns, turning occasionally, until just cooked and lightly golden on both sides (2-3 minutes), then set aside on a plate.

2.Drain excess oil from pan and reduce heat to medium-low. Add remaining oil with garlic and cook, stirring frequently, until deep golden (1 minute). Add parsley, followed by sherry, saffron and prawns, and reduce sherry by half (2-3 minutes). Add butter and pimento flakes and cook, gently turning prawns, until sauce starts to foam (1-2 minutes). Season to taste.

3.Arrange prawns in a large serving dish or bowl then spoon over sauce. Serve with lemon wedges on the side.

Cold-smoked pimento ﬂakes are available from specialty food shops. If unavailable, substitute smoked paprika.
Notes

Brigitte Hafner

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

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