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1
On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
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2
Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown.
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3
Remove with a slotted spoon and drain on paper towels.
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4
Peel and devein the prawns, leaving the head and tail pieces intact.
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5
Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking.
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6
Season 6 prawns with salt and pepper and add to hot oil.
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7
Cook 1 minute on each side and then transfer to a paper towel to drain.
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8
Repeat until all prawns are cooked, adding more oil as needed.
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9
Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil.
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10
Sprinkle with garlic chips and chopped parsley.
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11
10 lemons
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12
2 cloves garlic
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13
2 teaspoons peppercorns
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14
6 sprigs fresh thyme
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15
1 dried chile
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16
1 bay leaf
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17
1 cup salt
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18
3 cups sugar
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19
3 cups olive oil
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20
Prepare the Lemon Confit a couple days in advance.
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21
Slice the lemons lengthwise and place in a stainless steel pot.
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22
Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat.
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23
Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart.
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24
Simmer for 15 minutes and then pour into sanitized mason jars.
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25
Seal and let cool in refrigerator.
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26
When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes.
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27
Immerse in olive oil a couple hours prior to using.
