Prawns in Butter Garlic Sauce

A starter to liven up your table during parties. A very quick and easy recipe, can be stir fried in minutes, even when your guests are sitting to eat!

 

Ingredients:

1. Large prawns with tails attached( deshelled, deveined)                 20
2. Garlic (finely chopped)                                                                          1 tbsp
3. Butter                                                                                                        1 tbsp
4. Black Pepper Powder                                                                             1/2 tsp
5. Water                                                                                                         5 ml
6. Coriander/Parsley (Finely Chopped)
7. Salt                                                                                                              to taste

Procedure:

1. Take Butter and Garlic in a wok on a burner and turn the flame on high.
2. As soon as the aroma of garlic being fried in butter fills the air, add the prawns, pepper and salt and turn the flame to medium.
3. Cover and cook for 5 minutes.
4. Take off the lid and stir fry for an additional 5 minutes.
5. Now sprinkle some water with your palms slowly till you find the sizzling of the prawns and butter beginning to subside.
6. Stir and bring together the prawns, butter, salt, pepper and water.
7. Turn the flame on high. Add the chopped coriander or parsley and fry for a minute or so.
8. Serve on a platter decorated with roundels of cucumber and carrots.

Note : The tails attached to the prawns make it easier to hold and eat. You can also prepare this dish with small or medium prawns.

As always I’d be delighted to hear your views on the recipes either through the comments or my mail, which is amukherjee67@gmail.com

The photo on top is what it looks like, Photo credits go to my daughter.

Also, one of my readers, Jolene Misquitta had requested me for the Mango Chutney recipe, however, sadly since Mangoes are out of season at the moment, I’ll be sharing the recipe for Pineapple Chutney instead.

Coming Up Next Week

Speckled Pineapple Chutney

Stay Tuned!