Citrus-Herb Prawns with Garlic & Lemon Oil
Why This Works: The sweet brininess of prawns mirrors the Semillon’s natural salinity, while a quick sauté in garlic and citrus-infused olive oil amplifies the wine’s tropical and lemony aromatics. A touch of fresh herbs brightens the dish without overwhelming the subtle oak influence in the wine. The result is a clean, vibrant pairing — simple enough for a Friday night but still elegant enough to highlight the wine’s sophistication.
Ingredients
- 450 g large prawns, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic thinly sliced
- Zest of 1 lemon
- Juice of ½ lemon
- ½ tsp sea salt
- Freshly ground pepper
- 1 tbsp chopped fresh parsley or cilantro
- ¼ tsp chili flakes optional
- Lemon wedges to serve
Instructions
Prep the Flavour Base
- In a small bowl, combine olive oil, garlic slices, lemon zest, and chili flakes (if using). Set aside.
Sear the Prawns
- Heat a large skillet over medium-high heat.
- Add the prawns and sprinkle with salt and pepper.
- Cook 1–2 minutes per side until just turning opaque.
Add the Citrus Oil
- Reduce heat to medium.
- Pour in the garlic-lemon oil and cook for 30–45 seconds, just until the garlic softens and turns fragrant.
Finish with Lemon Juice & Herbs
- Remove from heat.
- Stir in lemon juice and parsley.
Serve
- Transfer to a small serving dish.
- Spoon the lemon-garlic oil over top.
- Serve immediately with lemon wedges.
Notes
Serve with toasted baguette slices or crostini so guests can scoop up the prawns and the fragrant citrus oil. A chilled glass of Semillon will heighten the citrus and tropical notes while the wine’s salinity makes each bite taste even fresher.
