King Prawn Butterfly Recipes

BEST GARLIC BUTTERFLY PRAWN RECIPE EVER

Steps:

• Split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and wanting to keep the shells, heads and tails attached to the prawn meat.
• Press the prawns flat and devein. Clean out the mustard if you wish to.
• In a large bowl mix olive oil, garlic, lemon zest, cracked pepper and a pinch of salt. Place prawns in the bowl and toss gently to coat in the marinade thoroughly. Leave aside for 15 minutes for the flavours to infuse into the prawns.
• Heat a large non stick frying pan over medium heat. Fry the prawns flesh side down for around 4 minutes or until they start to change colour around the edges.
• Add butter to the pan and swizzle it around the pan as it melts. Once bottoms of the prawns have been coated in butter, turn them over. Add white wine, lemon juice, chives and parsley. Cook for a further few minutes.Once the flesh turns white from their raw translucence get them out of the pan. Place on a plate, cover them with foil, they will continue cooking while covered for a little bit longer.
• Remove prawns and place on a serving plate. Continue to cook the white wine sauce for a further few minutes to reduce it slightly. Then pour over your prawns.
• Serve immediately with crusty bread to mop up the sauce.

KING PRAWN BUTTERFLY

Steps:

• Remove the head of the prawn.
• Using a sharp knife, make an incision down the centre of the shell on the back of the prawn and take out the black vein.
• Remove the shell but leave the tail intact.
• Flatten the prawn lightly, and repeat the process with the rest of the prawns.
• Whisk the egg with the curry powder, chilli, ginger and garlic. Season.
• Place the flour and panko on two respective plates.
• Heat the oil in a large saucepan or deep fryer. Test the oil by dropping a bit of batter in it. It should sizzle immediately.
• Dip the prawn into the egg batter, then cover with flour, and lastly with panko.
• Lower the prawn with a spatula into the oil and fry until browned, crisp and cooked through. Remove the prawn with a spatula or tongs. Drain on a kitchen towel.
• Repeat the process with all the prawns.
• Serve with salad and a sweet chilli dip. Pakora sauce works too! Enjoy!

KING PRAWN BUTTERFLY

Steps:

• Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat. Take extra care not to slice all the way through when cutting the prawns. Wash and pat dry with kitchen towels. Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt. Mix together well. Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown. Serve hot with salad and mint sauce.

KING PRAWN BUTTERFLY

Steps:

• 1. Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat. Take extra care not to slice all the way through when cutting the prawns. Wash and pat dry with kitchen towels.
• 2. Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt. Mix together well.
• 3. Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown. Serve hot with salad and mint sauce.

KING PRAWN BUTTERFLY

Steps:

• Peel and devein the prawns and leave the tail on. Pat dry them with a paper towel.
• To butterfly the prawns, use a sharp knife and cut along the back of the prawn but leave the tail tip. If there is any vein left inside, remove it and flatten the prawn by shallow scoring crisscross diagonally. Make sure not to cut right through.
• Whisk two eggs and season them with salt, pepper, chilli powder, curry powder, and garlic powder. Add breadcrumbs and plain flour in a separate bowl or tray.
• First, hold the butterflied prawn from the tail, dip it in the eggs and then dredge it in the plain flour. Next, dip it again in the egg and then dredge it in the bread crumbs. Gently pressed it with your fingers to coat it evenly.
• Place the coated prawn on the tray and set it aside. Repeated the process until all the prawns are breaded.
• Heat the oil into medium-high heat about 330-340°F ( 160-170° C ) and fry the breaded prawns for 3-4 minutes or until crispy golden brown.
• Remove from oil and place it over the paper towel. Transfer to a serving plate and serve immediately with a choice of dipping sauce.
• Add tomato ketchup, mint yoghurt sauce, salt, lime juice, chopped coriander in a small bowl and mix it well.

KING PRAWN AND SCALLOP IN GINGER BUTTER

Steps:

• Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

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.