Prawns and I go back a long way. Sometimes I crave for it. Correction. Often I crave for it. Other times it is an all-consuming need to bite into the juicy shellfish that tastes of the sea. And then, most times, it is the most obvious choice. What I love about prawns, apart from the way they taste, is that they’re so versatile – you can add them into a soup, use in a salad, make a lovely, robust curry, toss them into a stir fry or even make a glorious biryani with the prawns. Sigh!
I’d once had Butter Garlic Prawns at Mahesh Lunch Home and it was love at first bite. Really. Ever since I’ve tried to recreate that dish at home but, with varying degrees of success. I knew what the issue was – I was reluctant to add the butter and it took me a couple of tries to get this right. Some what like attempting a dive for the first time. But when I did take the plunge, it was a party in my mouth.
Butter garlic prawns
5-6 cloves of garlic, peeled and chopped
1 tsp of butter
1 tsp of olive oil
250 gms of prawns
1/2 tsp of chilli flakes
Juice of 1/2 a lime
Salt to taste
Heat the butter in a pan, when it begins frothing add the olive oil and then follow with the garlic. As the garlic begins to turn golden, tip in the prawns and toss them around gently till they begin to curl.
When the prawns have cooked add the salt and chilli flakes, stir fry for a minute and turn off the flame. Finish with a dash of lime. Serve immediately.
I served this with a side of bell pepper salad. Here’s how you make it:
1/2 each of yellow, green and red bell peppers, sliced
1 tsp of fresh dill leaves, chopped
For the dressing
1/2 tsp of extra virgin olive oil
1/4 tsp of balsamic vinegar
Salt and pepper to taste
Whisk the ingredients together for the dressing. Let it rest for about 15-20 minutes.
Pour the dressing over the bell peppers and dill and gently toss it around.
* You can use finely chopped chillies instead of chilli flakes in this dish
* I’ve used olive oil but you can use anything that’s neutral in flavour like canola oil or sunflower oil
* The prawns are usually served on a bed of lettuce, just to add that crunch