Garlic Butter Prawns

INGREDIENTS

1 kg of queen or king prawns (headless, deveined)2 tablespoons of Nandos Creamy Garlic sauce 2 tablespoons of crushed garlic 2 teaspoons of Ina Paarmans lemon pepper spice 1 Teaspoon of kashmiri chilli powder or you can add chilli sauce instead Salt to taste 3 heaped tablespoons of unsalted butter 1 cup of fresh cream 1 small lemon 1 Teaspoon of finely chopped fresh parsley

METHOD

Once your prawns are cleaned, slit them open using a scissors across the belly so that they look butterflied when you put them flat Add the spices to the prawns and squeeze half the lemon - let this marinade for half an hour before you cook themIn a large pan, add 1 tablespoon of butter and a drizzle of olive oil ( this will stop the butter from burning) to a warm pan. Once butter melted, braise one tablespoon of crushed garlic and add your prawns one by one with the fleshy, split side down first. Cook on either side for around 3 minutes each side Once cooked, remove from the pan and set asideIn the same pan, add the remainder butter and garlic and then the creamy garlic sauce, you should have a nice running sauce. Add the cream and parsley and stir until the cream simmers down nicely and should be yellow in colour. The heat must be low or the cream will curdle if too hot. Remove the sauce and drizzle over your prawns. Serve with savory rice and a lemon wedge ( the other half of the one you used) Enjoy

POSTED ON

04 Jul 2021

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