Simple and amazing!
To change this up, use extra virgin coconut oil in place of the butter and finish with a little grated lime zest.
1 vanilla bean
1/4 cup (57 g) unsalted butter
24 prawns (21/25), peeled and with the tails left on
Sea salt
Wedges of lemon
Split the vanilla bean. Melt the butter in a medium frying pan over the lowest heat. Scrape the seeds out of the vanilla bean into the butter and add the bean. Let sit on low heat for 5 minutes, stirring occasionally. Remove half of the butter and reserve.
Turn the heat to medium-high and place half of the prawns in the pan in a single layer. Cook on one side for about 2 minutes, or until they have started to change colour slightly. Flip and cook for another minute, or just until the prawns have lost their translucent look and are cooked through. Remove from the pan and season with salt. Add the remaining butter mixture to the pan and cook the remaining prawns. Remove the vanilla pod. Serve the prawns immediately, drizzled with the butter and garnished with a lemon wedge.
Serves 6 to 8 as an appetizer, 4 as a main course.
© Copyright (c) The Vancouver Sun
Comments
Post a Comment