Simple pepper butter prawns which are so delicious that you just can’t stop eating them!
I love seafood and I love prawns. These pepper butter prawns are just why I love them so much.
The only reason probably I don’t make prawns 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 😀
The 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. Delicious! So I decided to give that an attempt.
I think what I got was pretty close to the dish that I eat there. I am mighty proud that I managed to recreate a dish just by tasting it.
I guess if you take a look at the blog, you will realise I do have a handful of prawn recipes. That does show my love for prawns, isn’t it? The good part about prawns is that once you de-vein them, they are super easy to cook. And they are so good in absorbing the flavors which you use in the dish. Whether it is lemon or butter or pepper, the prawns take in the flavors so wonderfully. If there is one seafood dish, I just can’t resist, it would be prawns.
Pepper Butter Prawns
- 500 gms prawns shelled and de -veined
- 1 - 2 tablespoons butter
- 8 - 10 curry leaves
- 3 cloves garlic
- 1 - 2 tsps pepper Ground pepper (You can adjust the amount depending on your taste)
- 1/2 tsp soya sauce
- 1 tsp vinegar
- pinch turmeric
- to taste salt
- Wash the prawns well and boil them in hot water. The way I boil prawns is simple. I 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.
- Drain from water and keep aside.
- In a wok or pan, heat butter while heating add a couple of drops of oil to it to prevent burning.
- Add the garlic to it and roast for one minute. After one minute add the curry leaves and smell the lovely aroma.
- Add turmeric, pepper to it and mix. Now add the soya and vinegar to it.
- Add the prawns at this stage and sautee for about 2-3 minutes
- Serve hot.