Sunday, October 16, 2011
Serves 8


1 1/2 pounds (675g) large raw prawns (about 16)
6 tbsps (90ml) butter
4 tbsps minced garlic (60ml)
6 green onions, thinly sliced
1/4 cup (62.6ml) dry white wine
1 lemon juiced (about 2 tbsp/30ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish


  1. To remove shells from prawns, use fingers to peel shell off the side with 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 out the dark vein with knife tip. ( you may find this easier to do under cold running water.) Set prawn aside.
  3. To clarify butter, melt butter in small saucepan over low heat. Do not sir. Skim off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75ml). 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 not brown.
  5. Add prawn, green onions, wine and lemon juice, cook and stir till prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not over cook.
  6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish if desired.

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