24 February 2012

Butter Prawns II

So late last month, there was another recipe for Butter Prawns that had to be tried out and I did.. and whoooopah! Another awesome success and recipe. I can't believe how easy it is to make, and well, it was the perfect potluck dish as well. All in all, assuming you get the prawns de-veined at the store, it shouldn't take you longer than 30 mins to make.. prep time might push it to 45 mins at the maximum for 1 kg of prawns. And it's definitely a crowd pleaser!


Changes Made

1. Shaoxing Wine- replaced it with a teaspoon of apple vinegar.

2. If you're using Indian standard green chillies, recommended that you put in as many chillies as you want, taking into account the little bit of sugar in the recipe as well, to get a hit of the hotness. Following the recipes recommended Chili quantities using the Indian ones won't make it hot, but will give it some chili flavour.

3. As you can see in the picture, I used the standard shelled prawns. Mainly because I'm not too confident of frying the prawns the right amount to ensure that the shells are edible as well. Just make sure that you fry the prawns no more than it takes them to turn orange. Do keep in mind that they will continue cooking until they cool down. I hate rubbery prawns, if you like it, then sure, leave it on for longer :P

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