Thursday, July 01, 2010

Recipe: Butter Pepper Garlic Prawns

The prawns at INA market are incredibly fresh and don't need heavy masalas to bring out their flavour. They taste awesome just sauteed in a little butter.

I love garlic and pepper and these 2 flavourings contrast really well with the sweet taste of fresh prawns.

So I combined all of this to make a lovely light, quick and easy dish - Butter Pepper Garlic Prawns

15 medium sized prawns
1 tbsp salted butter
12-15 cloves of garlic chopped fine
12-15 black peppercorns coarsely pounded
1/2 a lime

Clean prawns (I marinate seafood in a mix of salt, turmeric powder and vinegar to eliminate some of the smell) Leave the tails on for a fancier presentation.
In a hot pan, add the butter. Add a few drops of olive oil to prevent the milk solids in the butter from burning.
Toss in the cracked/pounded peppercorns.
When they are roasted, add the garlic and saute for awhile until cooked (they don't need to turn brown, they just need to lose their raw taste)
Add prawns and saute quickly, turning once if necessary.
Squeeze the juice of half a lemon over the prawns.
Serve hot with pasta or hot bread with the juices running.
You can garnish with parsley if you like. But I prefer these basic flavours. (sweet prawn flesh, sour lemon, spicy pepper and salty butter with awesome garlic)
This can also be served as an appetiser or snack with drinks.
This time I just served it with a simple Spaghetti Aglio e Olio e Peperoncino

My camera is temporarily off to rehab, so pictures are being taken on a phone camera. Hence the colours are not as bright and natural.


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