Pepper Butter Prawns

I love prawns, I just love them... infact I love all seafood but I think prawns the most... the only reason probably I don't make them too often is that I don't know to how to de vein them so when I found a shop that which will de vein them for me you can imagine my happiness :D prawns very duly bought and when I started thinking what to make out of them I remembered the lovely butter pepper prawns I had eaten in a restaurant long back... so long back that I don't even remember where I eat them but still if I close my eyes I can feel the taste in my mouth... my tongue automatically does a round in my mouth and I kind of start drooling... a little bit of butter, a little bit of curry leaves,some garlic, a whole lot of pepper, a little tang for lemon or may be vinegar...  yummmm.... so I decided to give it a attempt at that.

I think what I got was pretty close to the dish that I eat there and I am mighty proud that I managed to recreate a dish just by tasting it.

Pepper Butter PrawnsI love prawns, I just love them... infact I love all seafood but I think prawns the most... the only reason probably I don't make them too often is that I don't know to how to de vein them so when I found a shop that which will de vein them for me you can imagine my happiness :D prawns very duly bou...

Summary

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    Ingredients

    Prawns shelled and de veined  
    500gms
    Butter  
    1 2 tablespoons
    Curry leaves 
    8
    Garlic  
    3 cloves
    Ground Pepper or as much as u cans handle
    1 2 tsps
    Soya Sauce  
    1/2 tsp
    Vinegar
    1 tsp
    Turmeric a
    pinch
    Salt
    to taste

    Steps

    1. Wash the prawns well and boil them in hot water. The way I boil prawns is simple... boil a lot of water and put the prawns in it and reduce the heat, cover it and cook it for about 6 minutes till they start floating on top and turn white and opaque in color. Mid way add some salt to it so that it gets absorbed in the prawns.
    2. Drain from water and keep aside.
    3. In a wok or pan heat butter while heating add a couple of drops of oil to it to prevent burning.
    4. Add the garlic to it and roast for one minute. After one minute add the curry leaves and smell the lovely aroma.
    5. Add turmeric, pepper to it and mix. Now add the soya and vinegar to it.
    6. Add the prawns at this stage and sautee for about 2-3 minutes.
    7. Serve hot.

    Everyone in the house loved the dish, it had this lovely balance of Indian and Chinese to it... I have made it multiple times afterwards and everytime I it has been a hit... a super hit... I hope u guys enjoy it too.

    So did u check out what my fellow marathon buddies have been cooking _ – Srivalli, Jayashree , PJ, Revathi, Priya, Priya Vasu and Azeema