📝 About This Recipe
A coastal Lebanese masterpiece, Prawns bi Hamod wa Toum celebrates the holy trinity of Mediterranean flavors: pungent garlic, bright lemon, and premium olive oil. Traditionally served as a 'Mezza' or a light main, these succulent prawns are pan-seared until golden and then bathed in a silky, emulsified citrus sauce that begs to be mopped up with warm bread. It is a vibrant, aromatic dish that captures the sun-drenched essence of the Levantine seaside.
🥗 Ingredients
The Prawns
- 2 lbs Jumbo Prawns (peeled and deveined, tails left on for presentation)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 teaspoon Sea Salt (plus more to taste)
- 1 teaspoon Aleppo Pepper (or red chili flakes for a gentle heat)
The Lemon-Garlic Sauce
- 8-10 pieces Garlic Cloves (freshly crushed into a paste with a pinch of salt)
- 1/2 cup Fresh Lemon Juice (about 3 large lemons)
- 2 tablespoons Unsalted Butter (cold, to enrich the sauce)
- 1/2 teaspoon Dried Mint (a classic Lebanese touch)
- 1/2 cup Fresh Cilantro (finely chopped)
For Garnish
- 1 Lemon Slices (thinly sliced into rounds)
- 2 tablespoons Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Pat the prawns thoroughly dry with paper towels. This ensures a beautiful golden sear rather than steaming them in the pan.
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2
In a medium bowl, toss the prawns with 1 tablespoon of olive oil, the sea salt, and the Aleppo pepper until evenly coated.
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3
Using a mortar and pestle, crush the garlic cloves with a pinch of salt until they form a smooth, creamy paste.
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4
Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat and add the remaining 2 tablespoons of olive oil.
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5
Once the oil is shimmering and hot, add the prawns in a single layer. Do not overcrowd the pan; work in batches if necessary.
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6
Sear the prawns for 2 minutes on the first side until they turn pink and slightly charred. Flip and cook for another 1 minute.
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7
Reduce the heat to medium-low. Push the prawns to the outer edges of the skillet, creating a space in the center.
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8
Add the crushed garlic paste to the center of the pan. Sauté for just 30-45 seconds until fragrant—be careful not to let it brown or it will turn bitter.
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9
Pour in the fresh lemon juice and add the dried mint. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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10
Add the cold butter and swirl the pan gently. As the butter melts, it will emulsify with the lemon juice and garlic to create a glossy sauce.
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11
Toss the prawns back into the center to coat them thoroughly in the sauce. Stir in the chopped cilantro and cook for 30 more seconds.
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12
Remove from heat immediately to prevent the prawns from becoming rubbery.
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13
Taste the sauce and add more salt or a squeeze of lemon if desired.
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14
Transfer the prawns and all the buttery garlic sauce to a warm serving platter.
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15
Garnish with fresh parsley and lemon slices. Serve immediately while piping hot.
💡 Chef's Tips
Use the freshest garlic possible; older garlic has a bitter germ that can overpower the delicate seafood. Do not overcook the prawns; they are finished as soon as they form a 'C' shape. An 'O' shape means they are overdone. If you prefer a thicker sauce, whisk in a teaspoon of cornstarch into the lemon juice before adding it to the pan. For an authentic smoky flavor, you can grill the prawns on skewers first, then toss them in the warm lemon-garlic butter sauce. Always use fresh lemon juice; bottled juice lacks the bright acidity and essential oils needed for this dish.
🍽️ Serving Suggestions
Serve with warm, fluffy Lebanese pita bread to soak up the garlic-lemon butter. Pair with a side of Vermicelli Rice (Riz bi Sh'ariyeh) for a more filling meal. Accompany with a crisp Fattoush salad to balance the richness of the garlic sauce. A chilled glass of Lebanese white wine, such as a Ksara Blanc de Blancs, complements the citrus notes perfectly. Serve as part of a larger Mezza spread alongside hummus, baba ghanoush, and tabbouleh.