Sunday, June 23, 2024

In The Kitchen With Kanta : Lemon and Garlic Prawns


In-The-Kitchen-With-Kanta-Logo (1)

Prep 5 mins| Cook 10mins

Serves: 4 


  • 2 tablespoons butter
  • 1 bunch parsley, chopped
  • 3 cloves garlic, minced or finely chopped
  • 500g prawns, shelled (or if you would prefer remove the shells)
  • 1/2 lemon, juiced
  • 75ml white wine (optional)
  • salt and black pepper, to taste


Heat the butter in a large frying pan. Once melted, add parsley and garlic and cook gently for 30 seconds.

Add prawns to the pan and cook for 3 to 4 minutes, until pink. Add lemon juice, white wine (if you are using it) and seasoning. Stir through for a minute or two to let the flavours combine.


Serve hot, with rice, spaghetti or pasta.


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host


  1. Lovely. You can improve this for a starter course by:-
    Much tastier.
    Add, Spring Onions( even the green parts), to garlic, and the butter with olive oil(one teaspoon)
    Use Noilly Pratt Vermouth or use Martini vermouth(instead of white wine),…..just a small tablespoon or two, and cook out to get the alcohol down.

    ****Forget the parsley as makes it a bit bitter.

    It should be soupy( small amount) on serving. 3 minutes for the prawns once added in is correct or prawns will be rubbery if cooked longer.

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