Chili garlic prawns
October 26, 2008
Filed under Christmas & New Year
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.
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- An all-Filipino menu at a family reunion
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Oh, so sweet!
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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!