Lemon-Garlic Prawns
From jrt_mom 15 years ago
- 5 minutes to make
- Serves 5
This could be a second dish and works well with any poultry, pork or beef dishes. Can't do prawns or shrimps? Use on fish fillet and it turns out just as good!
Ingredients
- 2 pounds medium-sized Black Tiger prawns (or any prawns will do, even large white shrimps) shopping list
- 2 tbsp minced garlic shopping list
- juice of 1 whole lemon (add more for tanginess) shopping list
- Dash of ground black pepper shopping list
- 1 tsp iodised salt shopping list
- 1 tsp soy sauce shopping list
- ½ cup butter (add more if desired) shopping list
How to make it
- To prepare the prawns, you will need a sharp knife and scissors. Wash the prawns and trim the antennae and some of its legs. If you wish, you can also trim the rostrum (that sharp thing on its head) so as not to hurt anyone enjoying this dish.
- Cut along its abdomen using a pair of scissors (the shrimp’s abdomen is on their backs), take out the vein and slice through the flesh just enough to slit it open. To put it simply, butterfly the prawns.
- Season the prawns with iodised salt, ground black pepper and add soy sauce making sure you season the flesh as well. You can also brush the flesh with the marinade using a pastry brush. Set aside.
- In a well-heated wok, sauté the garlic in butter, add the prawns then lemon juice last. Once prawns turn orange, its done. Cook a little more if you like. Serve on platter and enjoy it while its hot!
- Optional: You can add 1 tbsp grated parmesan cheese for a twist!
People Who Like This Dish 7
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- swanmitch Andover, MN
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elgab89
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