Tuesday, 25 September 2018

Garlic Butter Prawn


12 large prawns shelled and deveined
3 pips garlic chopped
1 tablespoon butter
1 chilli (optional)
1 tablespoon chopped coriander
1/4 tsp Himalayan salt

Put 1/2 tablespoon butter into a pan and fry prepared prawns until it turns pink (prawns turn pink when they are cooked).  Remove the prawns from the pan.  Put remainder 1/2 tablespoon butter into the pan and fry the chopped garlic and chilli (if using) until fragrant.  Add salt.  Once garlic turns golden, add prawns back into the pan and stir to mix.  Switch off fire.  Serve on a plate with coriander as garnishing.

Serves 2.