Counsellor by profession, who finds cooking and baking pleasantly therapeutic.
Joined 7 years ago
800g deveined prawns with shell, cleaned and drained¼ red onion, finely chopped2-3 teaspoon Robertson spice for rice1 teaspoon Robertson Cajun spice1 tablespoon green chilli paste2-3 fresh garlic cloves, chopped finely ¼ teaspoon dhanya jeera spiceSqueeze of fresh lemon juiceButter250ml uht or fresh creamFreshly chopped chivesFreshly chopped dhanya (optional)Dried herbs (optional)
Marinate the prawns in all the spices and chilli paste mixed with the lemon juice. In a wide pan, melt butter and braise onion until translucent. Add the fresh garlic and braise for about 1minute. Add the marinated prawns. Fry prawns for about 10 minutes, flipping the prawns halfway, 5mins on each side. The prawns will be cooked when their flesh has turned pink and opaque throughout. Also, the prawns will shrink and curl up into a nice Cup shape. Once it's all pan-fried, add in the fresh cream and stir. Cook further with the lid closed for spices to cook through for another 5mins. Lastly garnish chopped chives and enjoy with some savoury rice😊. Enjoy, you will find it delicious!
INFO & TIPS
Do not overcook prawns as it will be tough and rubbery.
I usually add a bit of milk to rinse out the fresh cream container and add it to the pot.
Add more lemon juice if you prefer it more lemony.