Happy Father’s Day to all the dads out there. This Father’s Day, I decided to cook buttered garlic prawns. It’s so easy to cook and I don’t have to stay in the kitchen that long. Though the preparation is tedious, the meal is awesome. You can add some chili if you want that added kick but in my case, just a pinch of dried chili will do. My dad does not like chili and this is his day.
The secret in cooking this dish is the heat. You must cook it in a very low heat so not to overcooked the garlic and the prawns. Also, the low heat brings out the flavor of the garlic, herbs and the flavor from the prawns nice and slowly.
To prepare, remove the prawn’s shell and devein the prawn, leaving the tail. I know most of you will also remove the head but it’s a big no no. The flavor of the prawns and all its juices is in the head so leave it as is. You will notice by slow cooking the prawns, the juice from its head will ooze out and you will have that nice and flavorful red orange sauce. No coloring added.
Half kilo Prawns, cleaned
3 Tablespoons Butter
1 Tablespoon Olive Oil
10 cloves Garlic, chopped
1/2 teaspoon Dried Thyme
1 teaspoon Italian Seasoning
Salt and pepper to taste
Dried Chili (optional)
Seasong the prawns with salt and pepper and marinate for 30 minutes.
In a pan, add butter and olive oil and switch on heat to very low level. When the butter starts to melt, add the garlic, thyme, Italian Seasoning and chili. Cook over low heat for 3 minutes or when you sniff, the aroma should be of that cooked garlic and herbs. Do not let the garlic turn brown.
Add the prawns and let it cook for 5 to 10 minutes with frequent stirring. Cover the pan. Just open the pan to stir the prawns. Remember, we are cooking at very low heat. Season with salt and pepper.
Best serve with hot steamed rice, pouring some sauce over it or dipping some nice toated bread.