This dish contains the following allergens: Milk/Dairy, milk, Shellfish
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600g l
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
50g
butter
30ml
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
600g
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
1oz
butter
1fl. oz
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
Utensils
Step 1
Preheat the Ninja Multicooker to 200ºC air-fry. Add the olive oil, thyme, garlic, wine and butter and cook for 2 mins
Step 2
Open the lid add the prawns and two of the lemon wedges and coat well in the sauce. Season with salt and pepper and cook for another 8 minutes, mixing half way through.
Step 3
Check the prawns are fully cooked and if needed cook for another minute or two. The cooking time will depend on the size of your prawns.
Step 4
Transfer to a plate, garnish with fresh chopped parsley and lemon wedge.
Preheat the Ninja Multicooker to 200ºC air-fry. Add the olive oil, thyme, garlic, wine and butter and cook for 2 mins
600g l
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
50g
butter
30ml
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
600g
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
1oz
butter
1fl. oz
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
Step 2 of 4
Open the lid add the prawns and two of the lemon wedges and coat well in the sauce. Season with salt and pepper and cook for another 8 minutes, mixing half way through.
600g l
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
50g
butter
30ml
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
600g
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
1oz
butter
1fl. oz
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
Step 3 of 4
Check the prawns are fully cooked and if needed cook for another minute or two. The cooking time will depend on the size of your prawns.
600g l
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
50g
butter
30ml
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
600g
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
1oz
butter
1fl. oz
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
Step 4 of 4
Transfer to a plate, garnish with fresh chopped parsley and lemon wedge.
600g l
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
3
sprigs of thyme
1 tbsp
olive oil
4-5
garlic cloves, sliced or crushed
50g
butter
30ml
of white wine
Salt and pepper to season
1/2
lemon cut into 4 wedges
Fresh parsley to garnish
600g
arge king prawns (you can use shell off prawns, but the shell on ones will give better taste to the buttery sauce)
