Butterfly prawns are truly delicious. This is one of the recipes of butterfly prawns that I am sharing with you. The flavors are mild & the buttery garlicky colorful bell peppers – yellow, red & green adds color to this yummy dish. Do try these butterfly prawns & let me know your views… Enjoy! J
Ingredients :
12 fresh Prawns (King, Jumbo or Tiger)
1 tbsp. Ginger-Garlic paste
1 tsp Soya Sauce
1 tbsp. Chinese Rice Vinegar
5 Garlic Cloves (finely chopped)
1 tsp. Butter
3 tbsps. Refined Flour
3 tbsps. Corn Flour
1 Egg
½ cup Mixed Bell Peppers (diced or sliced)
Salt to taste
Pepper to taste
Vegetable Oil for deep frying
Method :
Clean the prawns by removing heads, peel off the shell but retain the tails.
Devein the prawns on both the sides; the top & the bottom.
The top one is the digestive system which needs to be completely removed.
Wash the prawns well & slightly slit each prawn from the top to widen the prawn.
Then make a small incision in the centre of each prawn & bring out the tail up.
Mix the prawns with ginger-garlic paste, soya sauce, vinegar, sprinkle salt, pepper & keep aside.
Now make a thick dipping batter with refined flour, corn flour, egg, salt & pepper.
Heat a wok with vegetable oil till hot.
Reduce heat & deep fry the prawns in small batches.
To deep fry, dip each prawn in the batter & gently slide in the hot oil.
Fry on both sides till golden & crisp.
With a slotted spoon drain completely & transfer onto paper towels.
Alternatively, you can pan fry prawns using butter & garlic.
You can eliminate deep frying with batter if you so wish.
Next, heat butter in a fry pan & fry chopped garlic to a light golden brown.
Then add the mixed bell peppers & toss.
Add salt & pepper to taste.
Arrange the butterfly prawns on a platter & place the pan fried bell peppers in the centre.
Deglaze the pan by using a teaspoon of water & pour it over the bell peppers.
By deglazing, you get all the goodness of fried garlicky butter.
Relish these butterfly prawns as a snack or a starter or on the side with fried rice or pulao.
