butter prawns
Delicious snap off the head peel and dredge in the yummy sauce.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 12 - prawns head and shell on (optional) cut along the outside edge of prawns to remove the vein head rinsed out
- 1/3 cup coconut shredded
- 1 cup oil
- 6 cloves garlic minced
- 1/4 cup dried curry leaves (optional)
- 4 tablespoons butter
- 1 medium shallot chopped
- 2 tablespoons honey
- 1 tablespoon soy sauce
How To Make butter prawns
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Step 1You don't have to cook the shrimp in the shell with heads on but it gives the sauce a better flavor. To clean the shrimp, squeeze the heads while running cold water over them. Cut a slit on the outside of the prawns and pull out the poop vein. Rinse well in cold water and set aside. In a dry skillet place the coconut over medium high heat and cook until browned. Immediately remove from heat and set aside.
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Step 2Place the oil in a large skillet and fry the prawns 2 minutes each side. Remove from the skillet and set aside. Wipe out the pan.
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Step 3Add the butter and melt. Add the garlic, shallot and dried curry leaves and cook 2 minutes. Add the honey and soy sauce. Cook 1 minutes.
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Step 4Add the prawns back to the pan and add the coconut. Stir well and cook 2 minutes.
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Step 5Serve the prawns with sauce spooned over
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