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"It's not entirely about the food, but more so the love it is made with!" While I tend to cook hearty Hungarian family meals and make lots of homemade baked goods, I do enjoy exploring "fine dining". I love trying new recipes, with fresh vibrant colours and ingredients, and I enjoy making up recipes as I go along. I know my flavours and what works together. Being from a Hungarian background, my mother teaching me as her mother taught her, a fair amount of my blogging will be based on Hungarian recipes, traditions and stories! From my HAPPY kitchen to yours, I hope we have lots of FUN and share many experiences and ideas!" The Dining Bachelorette

Thursday, 3 April 2014

"Cooking prawns to plump, juicy perfection....."

  1. Over a medium heat in a pan heat 1 tbsp olive oil and 1tbsp butter.  Add a few shelled and deveined prawns, leaving the tails on, add one at a time (approximately 5 medium to large prawns), if you add too many at a time they will steam instead of cooking properly.
  2. Once the prawns begin to curl slightly and turn opaque - turning a pinkish-orange colour (after approximately 1 minute) turn them over and cook the other side for one minute.
  3. Add 1 tbsp butter and 2 finely chopped garlic cloves and quickly sauté the prawns until the garlic is cooked, season with salt & pepper and toss through, if you like you can add 1 tbsp finely chopped parsley.
  4. Transfer prawns to a platter and repeat the process with the remaining prawns.  Serve with fresh lemon, well chilled Chardonnay and garlic bread.

Bon Appetite!~


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