Prawns in Chilli & Garlic Butter Sauce

Positive Vitality Prawns in Chilli & Garlic Butter Sauce is Gluten Free, Egg Free, Paleo, Keto

Ingredients:

• 500 gram Prawns (I used Dublin Bay prawns in shell)
• 30 gram Butter
• 4-5 Garlic Cloves
• 1/2 Red Chilli
• Parsley
• Himalayan salt
• Black pepper
• Lemon juice

Preparation:

1. Prepare the prawns* (see bellow)
2. Wash and chop the chilli
3. In a wok melt the butter, put whole garlic cloves in it
4. Add prawns, lemon juice, stir and cover with a lid/aluminium foil
5. Stir fry it fro 4-6 minutes, add chilli, salt and pepper and cook for another minute
6. Serve decorated with chopped parsley and dipped in chilli, garlic & lemon butter sauce from cooking prawns

*how to prepare prawns:

If the prawns are shell-on, you’ll need to peel them. This can be done before or after cooking, but peeling them after cooking makes f
or a juicier, more flavourful prawn.

Grip the body of the prawn in one hand and twist the head off with the other (this can be used to make stock). Turn the prawn over and pull the shell open along the length of the belly, working from the head end downwards, prising it open so t
hat you can pull the prawn free (you can leave the very end of the shell on or off, depending on what you prefer).

Once the shell is off, check to see if there is a black line running down the back of the prawn. This is the intestinal tract – if it’s black, it’s full. It’s not harmful to eat, but the prawn looks better without it, and it can be a bit gritty. Removing it is called ‘deveining’. Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife.

To butterfly a prawn, peel and devein as above, leaving the tail on. Then make a deep cut along the belly of the prawn, open it out and press it down so that it’s flat. If you want the prawns to be straight, peel (leaving the very end of the tail on) and devein, then insert a wooden skewer along its length.

Health Benefits: