King Prawn Butterfly Food

BEST GARLIC BUTTERFLY PRAWN RECIPE EVER

Steps:

• Split prawns down the middle from underneath, top to bottom with a sharp knife. Do not cut all the way through, you are butterflying them and wanting to keep the shells, heads and tails attached to the prawn meat.
• Press the prawns flat and devein. Clean out the mustard if you wish to.
• In a large bowl mix olive oil, garlic, lemon zest, cracked pepper and a pinch of salt. Place prawns in the bowl and toss gently to coat in the marinade thoroughly. Leave aside for 15 minutes for the flavours to infuse into the prawns.
• Heat a large non stick frying pan over medium heat. Fry the prawns flesh side down for around 4 minutes or until they start to change colour around the edges.
• Add butter to the pan and swizzle it around the pan as it melts. Once bottoms of the prawns have been coated in butter, turn them over. Add white wine, lemon juice, chives and parsley. Cook for a further few minutes.Once the flesh turns white from their raw translucence get them out of the pan. Place on a plate, cover them with foil, they will continue cooking while covered for a little bit longer.
• Remove prawns and place on a serving plate. Continue to cook the white wine sauce for a further few minutes to reduce it slightly. Then pour over your prawns.
• Serve immediately with crusty bread to mop up the sauce.

KING PRAWN BUTTERFLY

Steps:

• 1. Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat. Take extra care not to slice all the way through when cutting the prawns. Wash and pat dry with kitchen towels.
• 2. Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt. Mix together well.
• 3. Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown. Serve hot with salad and mint sauce.

KING PRAWN BUTTERFLY

Steps:

• Peel and devein the prawns and leave the tail on. Pat dry them with a paper towel.
• To butterfly the prawns, use a sharp knife and cut along the back of the prawn but leave the tail tip. If there is any vein left inside, remove it and flatten the prawn by shallow scoring crisscross diagonally. Make sure not to cut right through.
• Whisk two eggs and season them with salt, pepper, chilli powder, curry powder, and garlic powder. Add breadcrumbs and plain flour in a separate bowl or tray.
• First, hold the butterflied prawn from the tail, dip it in the eggs and then dredge it in the plain flour. Next, dip it again in the egg and then dredge it in the bread crumbs. Gently pressed it with your fingers to coat it evenly.
• Place the coated prawn on the tray and set it aside. Repeated the process until all the prawns are breaded.
• Heat the oil into medium-high heat about 330-340°F ( 160-170° C ) and fry the breaded prawns for 3-4 minutes or until crispy golden brown.
• Remove from oil and place it over the paper towel. Transfer to a serving plate and serve immediately with a choice of dipping sauce.
• Add tomato ketchup, mint yoghurt sauce, salt, lime juice, chopped coriander in a small bowl and mix it well.

HONEY, SESAME & ORANGE KING PRAWNS

Steps:

• Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
• Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.