As I have mentioned before, I prefer recipes that take mere minutes. Call it lack of patience or laziness – I like to look at it as efficiency. If you can cook something delicious in 8 minutes, why cook something for hours, right? We had seafood for dinner last night, SA cooked crab curry (post coming soon) and I made Butter Chili Prawns. It was nice and lemony and buttery with a bit of a kick. Why don’t you try making it for dinner or even iftar if you’re sick of the usual?
We used half a kg of prawn, 1 tbsp of butter, 1 tbsp of olive oil, 2 cloves of garlic, 1 red chili, juice of half a lemon and a bunch of parsley, roughly chopped.
Simply melt the butter and oil together, add garlic, chili and a hint of paprika and fry for a bit until it turns golden.
Add in the prawns, stirring until it turns pink.
Take off the heat, season with a bit of salt, stir in lemon juice and parsley.
Serve and gobble down! Check out the original recipe here.
1 tbsp butter
1 tbsp olive oil
1/2 kg prawn
1 red chili, seeds left in and chopped
1/2 tsp paprika
1/2 lime, juiced
1 tbsp chopped parsley