Lemon – butter – garlic prawns
This is one of the blog entries that I thought had been lost forever. Thanks to Kulasa who had been trying out some of my recipes, I can repost the easy recipe for the prawn dish that I distinctly remember that my kids just loved.
Ingredients :
500 g. of black tiger prawns, heads removed
4-5 cloves (segments) of garlic, peeled and finely minced
juice of one lemon
3 tbsps. of butter
herbed salt
a handful of fresh parsley
Cooking procedure :
To make sure that the prawns would retain their shape, I didn’t remove the shells. I used a pair of kitchen shears to cut the shell along the back from top to just above the tail. Then, I used a knife to cut the meat to expose the digestive system that looks like a black thread. I think it’s called butterflying the prawn, or something like that. It actually serves two additional purposes apart from being able to remove the digestive organ. The prawns cook faster and the meat is able to absorb the spices and the seasonings better.
Season the cleaned prawns with some herbed salt.
Heat the butter in a shallow cooking pan. Saute the garlic until the edges start to brown. Add the prawns and the lemon juice. Cook for about three minutes, tossing often, just until they change color.
Snip the parsley with kitchen shears. When the prawns are cooked, add the parsley and toss a few times.
Serve at once.
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sheesh, should have read your blog when i cooked some stir fry prawns over the holidays. i had a difficult time “butterflying” the prawns. great tip! thanks
you’re welcome, jen. next christmas, you can easily butterfly your prawns.
I will try to cook this dish. Your presentation is so appetizing.
PS. I thought you are allergic to prawns?
I am. Only my husband and kids ate those prawns. Can’t deprive them because I’m allergic. Not fair, right?
I agree, not fair, but, more serving for them! LOL
Cheers, Gina:)
Removing the digestive track is called deveining. Butterflying is cutting them almost in half.