"LORD of PRAWNS...Chili Garlic Delight"
For this recipe I use fresh pacific wild green prawns, shelled, deveined with the tails left intact.
A loaf of fresh crispy rye or farmer's bread is a must to mop up the delicious juice.
This divine bounty is to be brought to the table sizzling.
Inspired by: dishingupnirvana.blogspot.com.au
1 kgwild fresh prawns peeled and deveined
1 mediumred dry chili deseeded and sliced
2 Tbsporganic coconut or extra virgin olive oil
5 clovebig fat garlic crushed
1 tspfresh ground cumin seeds
1 tspground turmeric powder
2 Tbspbutter, unsalted
1 cwhite wine, dry
1 tspwhite pepper to taste
2 Tbspfresh chopped parsley
2 largelemons + 1 tbsp
How to Make "LORD of PRAWNS...Chili Garlic Delight"
- place cleaned and deveined prawns in glass dish, add turmeric powder,cumin powder,salt,chopped garlic, 1 tablespoon of freshly squeezed lemon juice, mix well until prawns coated with spices.
Cover with plastic wrap and refrigerate for 20 minutes.
- heat oil and butter in wok or large pan,add sliced dry chili and saute on high heat for 1 minute.
remove and discard chili.
add chopped garlic and saute until lightly browned..don't burn.
- add marinated prawns and fry for about two minutes turning.
add white wine and continue sauteing until prawns turn pink in color.
- remove from heat,add fresh chopped parsley,garnish with lemon wedges and serve sizzling hot.
serve with fresh crispy bread to dip and mop up the divine juice.