Fresh prawns cook incredibly quickly, and the biggest mistake is overcooking them. Our Eden Valley Prawns are harvested to order in St Andrews and delivered within hours, so the natural sweetness and firm texture shine through. This simple recipe takes just a few minutes and is perfect for pan-frying, grilling, or adding to pasta and salads.

Ingredients (Serves 2)

• 250–300 g fresh whole Eden Valley King Prawns
  
• 1 tbsp olive oil
  
• 1 clove garlic, finely chopped
  
• Pinch of sea salt
  
• Lemon wedge
  
• Fresh parsley (optional)
  

Method

1. Pat the prawns dry with kitchen paper.
   
2. Heat a pan on medium-high and add the olive oil.
   
3. Add the garlic and cook 10–15 seconds until fragrant.
   
4. Add the prawns in a single layer.
   
5. Cook 60–90 seconds per side. They will turn pink and opaque.
   
6. Remove from heat immediately.
   
7. Finish with a squeeze of lemon and a pinch of salt.
   

Tip: Fresh prawns do not need long cooking. The moment the flesh turns firm and pink, they are perfect.

Serving Suggestions

• Toss through linguine with lemon and chilli
  
• Serve with crusty bread and aioli
  
• Add to a warm salad
  
• Grill on skewers for 2 minutes each side
  

Why Fresh Scottish Prawns Cook Better

Imported supermarket prawns are frozen for weeks or months and often treated with chemicals to prevent blackening. Your Eden Valley Prawns are never frozen, never treated, and cook evenly without shrinking or toughening.