Ingredients:
1½ pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
¼cup (62.5 ml) dry white wine
Juice of 1 lemon (about 2 tablespoons/30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
Procedures:
1. To remove shells from prawns, use your fingers to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift it out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over low heat. Do not stir. Skim off the white foam on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield ⅓ cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but do not brown.
5. Add prawn, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. ust before serving, add chopped parsley and season with salt and pepper. Serve on individual shell - shaped or small gratin dishes. Garnish if desired.
Makes 8 first - course servings
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