Garlic Butter Tiger Prawns Recipes

GARLIC BUTTER TIGER PRAWNS RECIPE

Steps:

• Method: With a pair of scissors, trim away the sharp point head and legs. The cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside. Heat oil in a frying pan. Add half of the butter. Pan-fry the prawns, about 4 mins on one side. Flip over to the other side and cook about 2 minutes. Don't over cook them, or else the meat turns tough. Add garlic. Pour in wine. Add the remaining butter. Cover and cook for 1 minutes, or until the prawns are just cooked though. Season with salt and pepper. Sprinkle parsley for garnish. Serve immediately.

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

TIGER PRAWNS IN GARLIC BUTTER

Steps:

• Rinse the prawns in a colander, remove their heads and leave them to drain.
• Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
• Add the lime rind and juice.
• Cook, stirring constantly, for 1 minute more.
• Add the prawns and cook them for 2 to 3 minutes until they turn pink.
• Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
• Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!