My colleague and friend Hannes asked me how to make perfect prawns so I wrote down my favourite technique for him last night. Here is it. Sanjay’s Awesome Prawns Hannes, I love garlic. So you will find I use a lot of it. Adjust to your liking if you don’t like garlic. Stuff you will need 1 box (800g) prawns. The bigger prawns the better. I buy mine from Checkers when it goes on special. The size is 21/25. Crushed garlic (comes in a small bottle from Checkers) Checkers Brand LM Piri Piri Sauce Olive oil Butter (not the fake margarine cr*p) Parsley (fresh or dried) Salt (I use Himalayan salt) Prep up Clean, devein and drain prawns Drizzle some salt, olive oil and garlic (1tsp) and set aside. You will need a gas stove or burner for the next part. A skottel will not do. Garlic Oil In a large frying pan, melt butter (30g) and olive oil (6Tbsp). Sauté garlic for a minute and empty in a ceramic bowl. Add 1/2 tsp of parsley and stir. Fry Prawns Fry prawns in some olive oil and butter mix. Use as much as you want. WARNING: Only turn the prawns once when the sides are nice and crisp. Don’t fidget with it . When the prawns are done (the flesh turns white), turn off heat. Drizzle about 2 Tbsp Piri piri sauce and 4 Tbsp of the garlic oil and mix. Serve Use the remainder of the garlic oil as dipping sauce. I jazz it up by garnishing with chopped dhania/coriander Notes If you don’t have a big frying pan, do this in batches. But remember to wash the frying pan before you do the second batch.
Posted on: Tue, 22 Jul 2014 06:38:21 +0000
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