Butter Garlic Prawns
Duration: 30 minutes
Serves: This prep is with pint sized prawns, so this was good enough for only one. Of course you can gobble up a few more depending on the size of prawns and your tummy.
This story begins a long, long time ago – in a far away land. There lived a boy, bustling with young fervour and a penchant to get into trouble every now and then. The City of Joy, that Kolkata was, gave that boy every thing he dreamt of – the Maidan to play cricket, friends to call brothers, music and cinema to bask at the silver screen, and food – that was vegetarian!!
Now anyone who is aware of or have remotely known a Bengali may claim to be omnivorous, but they really cannot live without fish. So this boy was clearly two bricks short of a load, to have converted into a vegetarian. The juxtaposition was simply ludicrous! So at a fright of being ostracised from community and family, many years later, this boy, now a full grown man, decided to let the carnivorous side of him re-emerge. And what better way to come out of a literal existential crisis, than to cook fish? He was just now becoming frequented with the idea of cooking – only problem was, he hadn’t cooked fish before. So decided to start with a simple prawns preparation.
There is a saying that human mind is trained to think the most complicated and complex way is the right way. Doesn’t need to be now, does it? This dish is extremely simple to envisage, easy to the eye and even simpler to prepare – there hasn’t been anyone who ever complained about the Butter Garlic Prawns (of course people other than the ones with allergies!). Today we are presenting to you a party trick of a dish, one can keep it dry – like I have – and pair it with any kind of drink; or have a mildly runny curry to mix it with – well drinks again!
- 6-8 medium sized cleaned and deveined prawns
- 1 tbsp minced garlic cloves
- 100gm butter
- Few sprigs of coriander
- Dash of lime juice
- Salt and pepper to taste
- Heat pan on mild flame.
- Add butter and ensure it melts away slowly, so that you have a nice and runny butter. Once the dish dries up and the prawns soak it in, the runny curry disappears rather quickly. So err on the side of caution and have a good amount of butter in.
- Sprinkle in the garlic and let it sauté gently with the butter for few seconds.
- Then add the prawns, mix well and let it cook on low heat, until they turn a light golden colour.
- Once the prawns are cooked well – they should be nice and and juicy inside and golden outside (eat one or two – no one will get to know), add salt and pepper to taste.
- Garnish with minced garlic, coriander and lime juice. Enjoy!