Chili garlic prawns
Prawns are pricey but most people don’t mind spending extra during the holidays. Here’s an easy prawn recipe that will earn praises for the cook.
For this chili garlic prawns recipe, I used black tiger prawns each weighing about 125 grams. The proportions of ingredients given below are for 500 grams of prawns. Wash them and cut off the tentacles.
Unlike shrimps (see the chili garlic shrimps recipe in the archive of the main blog) which can be sauteed directly, prawns are much larger and to make sure they are cooked through, it is wiser to half-cook them in boiling salted water for about three minutes. Drain the prawns and keep hot.
Finely slice two red chili peppers (siling labuyo) and three finger chilis (siling haba). Mince four cloves of garlic. Saute the garlic and chilis in 1/8 cup of butter.
Add the half-cooked prawns and cook over high heat for two to three minutes. Season with a tablespoonful of patis (fish sauce), toss a few times, turn off the heat…
… and serve the chili garlic prawns at once.
Comments
4 Responses to “Chili garlic prawns”Trackbacks
Some related discussions...-
[...] top row (left to right): Fish and vegetables frittata; Chili garlic prawns; Anchovies and eggs [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Special relyenong bangus (stuffed milkfish)
Pork, okra, squash and eggplants in sour cream
Pork, asparagus and mushrooms stirfry
Ground pork and vegetables frittata
Tequila Pork Loin
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Feast Asia
Baby prawns and broccoli fried rice with oyster sauceWe cook what we can afford. And, as much as my kids love those plump juicy prawns, they can only enjoy them occasionally. It’s... »
boiling the prawns (half-cooked) first before sauteing them was a good idea! we love shrimps and we like them really spicy. i know it’s not healythy to put a lot of butter/oil, but in our household we love them with a bit of “sauce”, i’ll put some atsuete (for the colour), lots of garlic and chillies! thanks for the tip!
hi maam connie
cooked this recipe, na pa thumbs up ang mister ko. thanks again and more power!
cooked this dish this evening and served it with cucumber and yellow bell pepper salad with talbos ng kamote. It was so good will do it again soon. I think the secret to this dish is the butter. thanks for the super easy delish recipe.