lazy dinner for hungry folks...

I always have a box of 2 kg tiger prawns in my freezer. We don't have a big fridge/freezer because I love to go shopping for grocery but it is always there, next to the bottle of Absolut and 3 tubs of ice cream.

Why do I always have 2 kgs of prawns? Because it makes me HAPPY. It always have and will always do. My favourite way to eat prawn is on the beach, grilling it over open fire and just dipping it in soy sauce, chillies and lime. I miss the sweet taste of fresh prawns from the south china seas.

With frozen prawns, you have to do a little bit more than to grill it over open fire but not that much more. Although I also love it as sambal prawns or kari udang (prawn curry), this is my favourite all time way to cook frozen prawns and it is done in 5 minutes!

Here I served the prawns with fresh tagliatelle with chestnut mushroom, parsley, chives and Parmesan. But you can just eat it as it is. Just make sure you have a loaf of baguette to polish up the sauce. Enjoy!

Garlic Butter Prawns

Ingredients:

2 kg tiger prawns

one bulb of garlic - crushed

3 TBSP sunflower oil

50g butter

salt and pepper to taste

Method

1. Thaw the prawns if you're using frozen prawns.

2. Heat up a heavy base cooking pot or pan.

3. Add in oil and make sure it is really really hot.

4. Add in the prawns and stir in quickly.

5. Add in the crushed garlic and stir some more.

6. Add butter. Season to taste. Serve