butter prawns?

Answer 1

INGREDIENTS:
1 pound tiger prawns, fresh or frozen
1 cup oil, for poaching prawns
1 stick (4 ounces) unsalted butter
1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/4 teaspoon chili paste with garlic, or to taste
3 tablespoons unsweetened coconut milk
Black pepper, to taste
2 tablespoons chopped fresh cilantro, for garnish
PREPARATION:
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns.

Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Answer 2

Butter Prawn

Serves 4
INGREDIENTS:
1 pound tiger prawns, fresh or frozen
1 cup oil, for poaching prawns
1 stick (4 ounces) unsalted butter
1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/4 teaspoon chili paste with garlic, or to taste
3 tablespoons unsweetened coconut milk
Black pepper, to taste
2 tablespoons chopped fresh cilantro, for garnish

PREPARATION:
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Answer 3

Butter & Cheese Prawns
25 min 10 min prep

Change to: servings US Metric
1/4 cup butter
500 g medium size prawns, unshelled
2 garlic cloves, pounded
1/2 large onion, sliced (optional)
sugar
salt
1/4 cup grated cheese


< 30 mins Appetizers

Mix garlic, sugar and salt to prawns, mix and set aside for 15 minute
heat butter in frying pan and fry prawns till cooked, about 5-7 minute.
Add onion and continue stir for 2 minute.
Add grated cheese and cook for another 1 minute.
Served hot with rice.

Answer 4

Butter & Cheese Prawns:

Very simple and delicious.

25 min 10 min prep
4 servings

1/4 cup butter
500 g medium size prawns, unshelled
2 garlic cloves, pounded
1/2 large onion, sliced (optional)
sugar
salt
1/4 cup grated cheese

1. Mix garlic, sugar and salt to prawns, mix and set aside for 15 minute
2. heat butter in frying pan and fry prawns till cooked, about 5-7 minute.
3. Add onion and continue stir for 2 minute.
4. Add grated cheese and cook for another 1 minute.
5. Served hot with rice and curry.

Answer 5

1 cup (2 sticks) butter
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
6 tablespoons chopped fresh chives
Freshly ground pepper
36 uncooked jumbo shrimp, peeled, deveined and butterflied
Whole chives

Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.

Answer 6

Yummy.
is that the answer to your non-existent question?

Answer 7

yes ? what about ?