Wednesday, February 5, 2014

Prawn Star – Prawn Stirfry with Butter and Garlic

It is a very easy meal for 1 and you will need:

10 prawns, headed and deveined (about 140 grams of prawn meat), patted dry with paper towel
3-4 big cloves of garlic, chopped
1/2 spring onion, only green part, chopped finely
1-2 tablespoons of butter
A bit of canola oil for frying
Salt & Black Pepper
A splash of Thai Sri Racha Chilli Sauce

In a wok over medium high heat, add oil and a half the butter. Add prawns when the butter starts to colour. When the prawns are nearly cooked, add garlic, salt and pepper. Fry a bit further (but try not to overcook the prawns) until garlic pieces are golden, add amore butter, chilli sauce and spring onion. Remove from heat. Serve warm with rice.

This is my favourite dish. I tend to have mild allergy to undercooked prawns but overcooked prawns are not that delectable so sometimes I have to take anti-histamine after the dish.

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