garlic Prawns – a quick dinner or maybe a decadent lunch

I’m not cooking these tonight, we are having Pork chops which T-W-O has to organise but I must be honest and say I fancy something else. Not sure if it’s garlic prawns that I really want for my dinner , but  the Chinese new year did bring to mind this wonderful, simple dish. If you cook it the smell is so enticing – maybe tomorrow for dinner then.

Serve the prawns with crusty bread for a starter or over boiled rice for a main meal. This makes a nice meal for 2 or light starter for 4.

If it’s a main meal you may like to prepare a stir fry veg pack as well before you cook the prawns but keep the soy sauce off. You can also prepare your own veg by chopping up thin sticks of carrots, peppers, add mangetout and beansprouts then stir fry in a little olive oil. As this is so quick make sure any rice or bread are ready as well and heat the plates.

Take about 225g (8oz) of frozen cooked prawns and defrost them thoroughly or if you have them fresh prawns. I like king prawns with the shells off. It gets all too fidley otherwise.

2 crushed cloves of garlic. Skin removed, then crushed and finely chopped

a sprinkle of chilli flakes

50 g (2 ounces) of butter

If you like the taste grate a little fresh ginger root (I mean just a few grates down the thumb of fresh ginger with the skin off).

Place a frying pan on a medium heat and put in the butter. Keep an eye on the pan as once the butter has melted you add the prawns (the butter can burn very easily) and the garlic. Swish them around for a couple of minutes and sprinkle on the chili. If you are chili averse them just a few flakes but certainly I would go for max half a teaspoon if you are chili conversant and then adjust it the next time you make it. Pop the ginger in as well.

Stir it all around the pan and cook for a few minutes. Then it’s ready to serve.

If you have this over rice then share out the prawns on a bed of rice and share (yes I mean share) the butter out, pouring it over the prawns and rice so it drips through the rice. This gives the rice flavour as well.

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