Butterfly prawns are truly delicious. This is one of the recipes of butterfly prawns that I am sharing with you. The flavors are mild & the buttery garlicky colorful bell peppers – yellow, red & green adds color to this yummy dish. Do try these butterfly prawns & let me know your views… Enjoy! J
12 fresh Prawns (King, Jumbo or Tiger)
1 tbsp. Ginger-Garlic paste
1 tsp Soya Sauce
1 tbsp. Chinese Rice Vinegar
5 Garlic Cloves (finely chopped)
1 tsp. Butter
3 tbsps. Refined Flour
3 tbsps. Corn Flour
½ cup Mixed Bell Peppers (diced or sliced)
Salt to taste
Pepper to taste
Vegetable Oil for deep frying
Clean the prawns by removing heads, peel off the shell but retain the tails.
Devein the prawns on both the sides; the top & the bottom.
The top one is the digestive system which needs to be completely removed.
Wash the prawns well & slightly slit each prawn from the top to widen the prawn.
Then make a small incision in the centre of each prawn & bring out the tail up.
Mix the prawns with ginger-garlic paste, soya sauce, vinegar, sprinkle salt, pepper & keep aside.
Now make a thick dipping batter with refined flour, corn flour, egg, salt & pepper.
Heat a wok with vegetable oil till hot.
Reduce heat & deep fry the prawns in small batches.
To deep fry, dip each prawn in the batter & gently slide in the hot oil.
Fry on both sides till golden & crisp.
With a slotted spoon drain completely & transfer onto paper towels.
Alternatively, you can pan fry prawns using butter & garlic.
You can eliminate deep frying with batter if you so wish.
Next, heat butter in a fry pan & fry chopped garlic to a light golden brown.
Then add the mixed bell peppers & toss.
Add salt & pepper to taste.
Arrange the butterfly prawns on a platter & place the pan fried bell peppers in the centre.
Deglaze the pan by using a teaspoon of water & pour it over the bell peppers.
By deglazing, you get all the goodness of fried garlicky butter.
Relish these butterfly prawns as a snack or a starter or on the side with fried rice or pulao.