Monday, February 10, 2014

Garlic Butter Prawns

I do not share a lot of appetizer {first course} recipes, as we simply do not have any on a regular basis but only on special days like birthdays, Christmas, other holidays or anniversaries.

Valentines Day is of course a special day, and yes, if we stay in, we will normally have an appetizer and a big favorite are these Garlic Butter Prawns .



There is no way to eat these {still shelled and tail on} in a civilized manner, so it is a hands on business, but all the more delicious!

 Prawns are also not high on our must-haves for two reasons 1) the cost of these are extremely high, especially for our in-landers and 2) prawns are so not good for anyone with high blood cholesterol.

GARLIC BUTTER PRAWNS

4 - 6 Appetizer Servings

INGREDIENTS:

1.25 kg Prawns, shell and tail on, deveined
1/2 cup Flour
1/2 t Cayenne Pepper
1/2 cup Butter
3 TB Olive Oil
8 t Garlic, crushed
1/4 cup Dry White Wine
Salt & Black Pepper, to taste
2 t Fish Sauce
Lemon Juice, to taste
Fresh Lemon Wedges, to serve

DIRECTIONS:

1.) Place the Prawns in a large bowl - mix the Flour and Cayenne Pepper and sprinkle over the Prawns - stir well to cover - put aside.
2.) Over Medium to High heat, in a large wok, melt the Butter and add the Olive Oil - add the Garlic - saute until very fragrant, but not burnt.
3.) Add the Prawns and stir-fry until almost done - about 3 - 5 minutes.
4.) Add the White Wine, season to taste with Salt and Black Pepper - add the Fish Sauce and let the dish simmer for a few minutes.
5.) Sprinkle with Lemon Juice and serve with the Lemon Wedges.


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