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.

In the mood for more food?

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2. Saigon noodles
3. Bulalo stew
4. Lamb adobo
5. Choosing carbohydrates
6. Crouching tiger, hidden salmon
7. Sinigang na baboy (sour soup with pork): it’s all in the bones
8. Frog legs and quail eggs adobo
9. Colette’s buko (coconut) pie
10. Packed school lunch idea: chicken gizzards with fresh asparagus

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