6 (390 gm) large tiger prawns
3 tsp olive oil
16 gm butter, about two-thumb size
2 cloves, garlic, minced
1 Tbsp dry white wine
1 sprig parsley, chopped, for garnish
salt, to taste
pepper, to taste

With a pair of scissors, trim away the sharp point head and legs. The cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside.
Heat oil in a frying pan. Add half of the butter. Pan-fry the prawns, about 4 mins on one side. Flip over to the other side and cook about 2 minutes. Don’t over cook them, or else the meat turns tough. Add garlic. Pour in wine. Add the remaining butter. Cover and cook for 1 minutes, or until the prawns are just cooked though. Season with salt and pepper. Sprinkle parsley for garnish. Serve immediately.

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