Prawn is a term typically used to differentiate larger shrimp from smaller varieties in most markets and restaurants. Prawn meat is rich and succulent and readily absorbs flavors of seasonings. Frying prawns allows them to soak up seasonings while crisping the shell and locking moisture within the meat. The garlic melds with the oil, further infusing them with flavor. Approximately 10 minutes is required to fry prawns with garlic. This recipe yields five servings.
Step 1
Rinse the prawns under cool water and pat them dry with paper towels.
Step 2
Combine the butter and olive oil in a skillet and place it over high heat. Stir the melted butter into the oil.
Step 3
Add the garlic cloves and rinsed prawns to the skillet. Stir the prawns frequently until they turn bright pink, or for about five minutes.
Step 4
Add the rice cooking wine or brandy to the skillet and continue stirring for one minute to cook away the alcohol.
Step 5
Remove the prawns from the skillet and season them to taste with salt, pepper and fresh herbs like parsley or basil. Serve the prawns while hot.
Tips and Warnings
- Refrigerate leftover prawns immediately and consume them within two days.
Things You'll Need
- 20 large, raw prawns, beheaded and deveined, shells intact
- 1/2 cup butter
- 1/4 cup olive oil
- Skillet
- 4 garlic cloves, quartered
- 6 tbsp. rice wine or brandy
- Salt
- Pepper
- 2 tbsp. chopped, fresh herbs
References
- "The Great Prawn and Shrimp Cookbook"; Whitecap Books; 2004
- "Shrimp and Prawn Recipes"; Christie Katona; 1995
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