Roasted garlic butter prawns recipe

I found this recipe online and decided to try it seeing I had some peeled prawns sitting in the freezer plus a brand new oven : )

Extra notes:

I used my own measurements.

I substitutes the lemon juice with orange juice and also served it with oranges to add that fresh, tangy and cool taste to the overall dish. Didn't have any fresh parsley so used the dried ones that comes in a bottle. 

Time to dig in!

Right out of the oven.

Garlic butter with parsley, salt and black pepper.

Roasted Butterflied Tiger Prawns in Garlic Butter

  Serves 4

Ingredients
20 raw, shell-on large tiger prawns (about 1lb 8 oz/700 g), thoroughly defrosted if frozen
4 cloves garlic, peeled and crushed
3 oz (75 g) butter, softened
1 heaped tablespoon chopped fresh parsley
grated zest and juice ½ lemon
salt and freshly milled black pepper
To serve:
1 level dessertspoon chopped fresh parsley
1 lemon, quartered
You will also need 4 individual gratin dishes with a base diameter of 5 inches (13 cm), buttered, or a baking tray measuring 11 x 16 inches (28 x 40 cm), also buttered.

Method

To butterfly the prawns, first of all pull off the heads and legs with your fingers, then simply peel away the shells, which come away very easily, but leave the tails still attached, as this makes them look prettier. 



Now turn each prawn on its back and, with the point of a sharp knife, make a cut down the centre of each prawn, but do not cut through.

Ease open with your thumb like a book and remove the brownish-black thread, scraping it away with the point of the knife – it should also come away easily.

Next rinse the prawns and pat them dry with kitchen paper, then place them in the buttered gratin dishes or on the baking tray.



Next make the garlic butter, and all this involves is taking a large fork and combining the rest of the ingredients together in a small bowl.

Now spread equal quantities of the garlic butter over the prawns. You can now cover the whole lot with clingfilm and chill in the fridge till needed.



To cook the prawns, pre-heat the oven to gas mark 8, 450°F (230°C), remove the clingfilm if you've made them in advance, and then place the dishes on the highest shelf of the oven and let them cook for 6-7 minutes (they will need only 5 minutes if you've used a baking tray). 



Serve sprinkled with the parsley and garnish with the lemon quarters.


Recipe for Cantonese Style Radish Cake

A recipe from Amy Beh.
Star 16 Feb 2010

Cantonese Style Radish Cake

190 g rice flour
70g wheat starch (tang meen fun)
35g potato flour
450 ml water
225 g pared shredded radish
100 ml hot water
35 g dried shrimp, soaked and coarsely chopped
20g diced chinese sausage
3 tbsp oil
1 tsp sesame oil

Seasoning
1 1/2 tsp salt
25 g castor sugar
1/2 tsp pepper
1/2 tsp ground black pepper


1.  Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.

2.  Combine shredded radish with hot water in a saucepan and cook over low gentle heat for 10 mins until radish is soft.

3. Add in oil and sesame oil and stir in dried prawns and sausage.

4.  Mix in batter and stir with wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.

5.  Transfer into a greased 20 cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 mins or until kuih is set and firm.

6.  Cool thoroughly before cutting into slices.

7.  Heat 1-2 tbsp oil in a non stick pan and fry the slices for 1-2 mins on both sides or until lightly golden.

Serve with cili sauce.