Post by chrisg on May 25, 2014 19:33:09 GMT 10
Heh,
Wet and horrible here so not BBQ weather at all.
Picked up some decent cooked prawns yesterday, would have preferred raw but they did not look so good.
I'm really not sure there is a definitive recipe for garlic prawns, some call for masses of oil, some are more a bisque, but I prefer them in a very flavorfull but not thick sauce and do like some added chili.
Did this:
Processed a whole large brown onion, half a dozen cloves of peeled garlic and a de-seeded jalapeno.
Brought some mixed butter and rice bran oil to a hot froth in a large saucepan and added the garlic/onion/chili and let cook for a bit.
Not quite garlicky enough so gave it a good shot of Creative Gourmet garlic sauce, then two tablespoons of sour cream and cooked through with a good grate of black pepper and a glug of brandy.
Added the prawns and simmered through to heat them thoroughly. I'm not big on measurements but it was 350gms of prawns, tails on. Only feeding two
Now thinned it down with about half a litre of milk and brought to a boil before dropping it back to a simmer. Sometimes it can be worth adding a little rice flour mixed in extra cream to thicken slightly but this was fine with just the cream.
Taste test: Perfectly fine but decided to crumble in a yellow chili, forget what they are but good flavour not heat.
Left to simmer for about an hour, covered on very low heat, let the flavour penetrate the prawns well.
What is ready, just now actually, is a really delicious garlic sauce with a plentitude of prawns.
Going to have with some small spiral pasta and fresh chopped parsley from the garden on top as a good hot meal to keep the chills away
It's a much modified recipe from something Stanley's restaurant in Adelaide used to do.
The camera is misbehaving and phone pics are rubbish but this I cook quite often so next time
Completely different to sizzling garlic prawns, need king or bananas for that, they looked rubbish as well
Cheers
Wet and horrible here so not BBQ weather at all.
Picked up some decent cooked prawns yesterday, would have preferred raw but they did not look so good.
I'm really not sure there is a definitive recipe for garlic prawns, some call for masses of oil, some are more a bisque, but I prefer them in a very flavorfull but not thick sauce and do like some added chili.
Did this:
Processed a whole large brown onion, half a dozen cloves of peeled garlic and a de-seeded jalapeno.
Brought some mixed butter and rice bran oil to a hot froth in a large saucepan and added the garlic/onion/chili and let cook for a bit.
Not quite garlicky enough so gave it a good shot of Creative Gourmet garlic sauce, then two tablespoons of sour cream and cooked through with a good grate of black pepper and a glug of brandy.
Added the prawns and simmered through to heat them thoroughly. I'm not big on measurements but it was 350gms of prawns, tails on. Only feeding two
Now thinned it down with about half a litre of milk and brought to a boil before dropping it back to a simmer. Sometimes it can be worth adding a little rice flour mixed in extra cream to thicken slightly but this was fine with just the cream.
Taste test: Perfectly fine but decided to crumble in a yellow chili, forget what they are but good flavour not heat.
Left to simmer for about an hour, covered on very low heat, let the flavour penetrate the prawns well.
What is ready, just now actually, is a really delicious garlic sauce with a plentitude of prawns.
Going to have with some small spiral pasta and fresh chopped parsley from the garden on top as a good hot meal to keep the chills away
It's a much modified recipe from something Stanley's restaurant in Adelaide used to do.
The camera is misbehaving and phone pics are rubbish but this I cook quite often so next time
Completely different to sizzling garlic prawns, need king or bananas for that, they looked rubbish as well
Cheers
