AuthorGeo FoodsCategorySea FoodIngredients
Preparation
Whizz the chilli butter ingredients in a food processor until smooth. Cover, and then chill. Put the leeks and spring onions in a sieve over a bowl, soak in cold water for 10 minutes, and drain well. Meanwhile heat a toban or a lidded pan, then pour in the oil. Add the prawns and fry for three minutes, turning once, until almost cooked through. Transfer to a plate. Add 100 g of the chilli butter to the pan and heat until it sizzles. Return the prawns to the pan, then cook for a minute more until cooked through, basting with the buttery juices. Sprinkle with the shiso leaves and the drained leeks and spring onions. Serve with crusty bread.
Related RecipesPan Fried Prawns Mushroom Mapo Tofu PRAWN, MANGO & SPRING ONION PAKORAS Ingredients
· 2-3 long leeks · 4 spring onions · 50 ml olive oil · 200 g raw tiger prawns · 6 shiso leaves · Crusty bread to serve· For the Chilli Butter · 125 g unsalted butter · 75 g crushed garlic · 225 g jar aji amarillo paste · 1 tablespoon sea salt flakes · 2-3 tablespoons lemon juice · 90 ml ponzu sauceDirections
1Whizz the chilli butter ingredients in a food processor until smooth. Cover, and then chill. Put the leeks and spring onions in a sieve over a bowl, soak in cold water for 10 minutes, and drain well. Meanwhile heat a toban or a lidded pan, then pour in the oil. Add the prawns and fry for three minutes, turning once, until almost cooked through. Transfer to a plate. Add 100 g of the chilli butter to the pan and heat until it sizzles. Return the prawns to the pan, then cook for a minute more until cooked through, basting with the buttery juices. Sprinkle with the shiso leaves and the drained leeks and spring onions. Serve with crusty bread.
Ingredients
Directions
Whizz the chilli butter ingredients in a food processor until smooth. Cover, and then chill. Put the leeks and spring onions in a sieve over a bowl, soak in cold water for 10 minutes, and drain well. Meanwhile heat a toban or a lidded pan, then pour in the oil. Add the prawns and fry for three minutes, turning once, until almost cooked through. Transfer to a plate. Add 100 g of the chilli butter to the pan and heat until it sizzles. Return the prawns to the pan, then cook for a minute more until cooked through, basting with the buttery juices. Sprinkle with the shiso leaves and the drained leeks and spring onions. Serve with crusty bread.