15th December 2015 | Main Courses, Seafood and Fish | 2 Comments|
There are many ways to cook prawns, but cooking them properly is the key to achieving the full body of flavor and best texture.
500 gr uncooked tiger prawns.
7 clove garlic (finely chopped)
5 pcs red small onion/shallot (finely chopped)
1 tsp sesame oil.
Pinch chili powder.
2 pcs green onion/spring onion/salad onion (ring slice them)
To taste salt and pepper.
1 tbsp olive oil.
- Prepare the prawns by washing, shelling and de-veining them and then season with salt, pepper, chili powder and sesame oil. Set aside
- In a wok or a frying pan, cook the garlic and shallots with the olive oil until fragrant and the garlic becomes crispy brown. Add in the seasoned prawns and cook for a further 2 minutes on a very high flame. (NOTE: don’t over cook the prawns for the best flavor and texture)
- Quickly transfer onto a warm plate and sprinkle with the green onions; serve with warm jasmine rice or over pasta with vegetables on the side.
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