EXAMPLE PREPARATION – GARLIC BUTTER TIGER PRAWNS
1. With a pair of scissors, trim away the sharp point head and legs. The cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside.
2. Heat oil in a frying pan. Add half of the butter. Pan-fry the prawns, about 4 mins on one side. Flip over to the other side and cook about 2 minutes. Don’t over cook them, or else the meat turns tough.
3.Add garlic. Pour in wine. Add the remaining butter. Cover and cook for 1 minutes, or until the prawns are just cooked though.
4. Season with salt and pepper. Sprinkle parsley for garnish. Serve immediately.
Storage:
Can be frozen for up to 3 months at -18ºC or below.
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