A delightful and flavorful dish inspired by Tahitian cuisine, featuring prawns cooked in a garlic butter sauce with a hint of white wine.
Peel and clean the prawns, ensuring they are deveined.
Use a sharp knife to make a shallow cut along the back of the prawn to remove the vein easily.
Chop the onion finely.
A sharp knife makes chopping onions quicker and safer.
Heat the butter in a frying pan over medium heat until melted.
Ensure the butter does not brown; adjust the heat if necessary.
Add the chopped onion to the pan and sauté until translucent.
Stir occasionally to prevent the onion from sticking or burning.
Add the prawns to the pan and cook until they turn pink.
Avoid overcooking the prawns as they can become rubbery.
Season with salt, pepper, and paprika, then pour in the white wine.
Let the wine simmer to reduce slightly and enhance the flavor.
Add the crushed garlic and stir well.
Adding garlic at this stage prevents it from burning and turning bitter.
Sprinkle with fresh parsley and serve immediately.
Serve with a side of crusty bread to enjoy the sauce.
