I am now not a prawn lover, I don’t pass loopy over prawns. But I do love the flavors it leaves at the back of inside the sauce that it’s cooked in. My hubby is crazy about prawns.
Like with the entirety else lockdown has now not given us a hazard to shop like loopy. So if I do come out and locate 1/2 respectable prawns I simply grab them.
Woolies has stunning Tiger Prawns that I generally buy but the last few weeks I couldn’t find any. So I had to accept some huge ones, the only ones that appeared true and seemed sparkling, from Food Lovers Market.
Ingredients
500-gram prawns
1 tsp garlic powder
1 tsp chili flakes
1 tsp paprika
three green chilies finely chopped
three tbsp vegetable oil
half tsp salt
half of tsp black pepper
Chilli Garlic Butter
100-gram butter
6 large cloves of garlic
three hen’s eye chili
1&1/2 tsp paprika
1 tsp chili flakes
salt
pepper
lemon
parsley
Get Ingredients
Chicory logo
Instructions
Clean and wash the prawns nicely. Squeeze out all of the excess water
Place the prawns in a massive bowl. Add the garlic powder, green chilies, paprika, chili flakes, salt, and pepper. Refrigerate for half-hour
Heat the three tablespoon oil in a big pan on high heat. Fry the prawns in two batches, now not more than 30 seconds on every aspect. Remove from pan and set apart
Using the equal pan, add the butter, garlic, birds eye chili, paprika, and chili flakes and fry for a minute
Place the prawns within the butter and cook dinner on high heat for a similarly minute. Be cautious not to overcook the prawns
Drizzle a few lemon juices over the prawns and garnish with parsley. Serve with crusty bread
Notes
If you cannot manage the warmth you could lessen the quantity of chili
You may also require a touch greater cooking time relying on how big your prawns are
If you choose a creamy model add approximately half a cup of cream and lemon juice to the butter and warmth via