Secondi Piatti: Meat, Fish, Eggs, Cheese

Stir-Fried Prawns with Mint Sauce

Stir-fried prawns combined with a gentle mint sauce that enhances taste and freshness.

Serves 2, Preparation 20 mins, Cooking 10 mins

  • Fresh or frozen prawns, about 10-12
  • 1 garlic clove, peeled
  • EVOO – Extra Virgin Olive Oil, 2 tbsp
  • a drizzle of dry white wine
  • a pinch of salt
  • a pinch of white pepper

For the mint sauce:

  • a bunch of fresh mint, about 30 g
  • 2 tablespoons tap water at room temperature
  • 1 tablespoon apple cider vinegar
  • 1 level teaspoon caster sugar
  • few leaves of parsley, chopped – optional
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons


Coarsely chop the mint leaves and place them in an immersion blender with a few parsley leaves (optional), 2 tablespoons of EVOO, 2 tablespoons of tap water, 1 tablespoon of apple cider vinegar
1 level tablespoon of caster sugar, a pinch of salt and blend until liquid and smooth. Taste and adjust according to your tastebuds if there is anything else to add or possibly to lighten. Set aside.

If you are not using pre-cleaned prawns, peel them, then with a sharp knife make a shallow cut along the black line on the back of the prawn, then lift it with a toothpick or the tip of the knife and rinse it well under running water. Gently dry them with kitchen paper.

Heat 2 tablespoons of EVOO in a non-stick frying pan, brown the garlic clove then remove it, throw the prawns in the pan, brown them on both sides for 1 max 2 minutes, a splash of dry white wine, salt and white pepper, allow to evaporate, add the mint sauce, turn off the heat, stir and serve.

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