This is a bit of an experimental recipe. I had something similar to this in the Andamans. That was more dry and focused on the prawn. It served almost as an appetizer, while I felt it had the potential of a blockbuster main-course dish. I was pleasantly surprised to see how the final preparation turned out. It is a smart and relatively simple recipe which can impress all your non-vegetarian guests. Be sure to cook the prawn with the shell on. It looks quite grand when served
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Chef’s Special
Ingredients
- 3 Jumbo Tiger Prawns
- 1 Onion, finely grated
- 2 Tbsp crushed Garlic
- 30 gms Butter
- 1 Tbsp Olive Oil
- 2 Tbsp Lime Juice
- 1 Tbsp freshly grinded black Pepper
- Salt to taste
Instructions
- Prepare the Jumbo Prawns by cleaning up and de-veining. Keep the shell on to give the platter a grand look. Slit the prawns from their underside so as to flatten them out. Season the prawns with some salt for 10 – 12 mins.
- In a wok heat a little of the butter and saute the prawns for a minute or two. Take them off and keep aside.
- In the same wok add the remaining butter and the Olive oil. Adding the Olive Oil ensures that the butter doesn’t get burnt. Once the butter is ready and hot, put the crushed Garlic into the wok. Stir frequently till the garlic has turned light golden in colour. Add the finely grated onion. Keep stirring till the onions turn light brown.
- Now transfer the prawns to the wok. Cover and cook for a few minutes only as prawns cooks very fast.
- Lastly add the lemon juice, freshly grinded pepper and some more salt if needed according to taste.
- Take off from flame and serve hot with bread or rice. I chose to serve it with some healthy Pesto Quinoa.
Notes
I often use some chopped fresh red chillies over the Burnt Garlic Prawns as they not only look good, but also add a little mild spice flavour to it as well. De-seeding the chillies prior to chopping is a good idea else the prawn gravy might turn out to be extra hot!
Nutrition
- Serving Size: 3
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