Prawns with chili, garlic and parsley – appetiser
Hello friends. It has been a while since I made and posted my first prawn recipe. And what has changed since then and what for I am giving you this new version?
So first of all. I’ve learned to clean the prawns properly. I always wear thin plastic gloves, use a small 7cm paring knife and rinse them twice under running cold water. During the first rinse I firmly hold the prawns in one of my hands and remove the head with my second hand – I grab the head, then turn and pull it away from the body. Once I removed all the heads, I cut the prawns lengthwise (the back part opposite the legs) just about 3mm inside and take out the thin vein. This dark vein is actually intestines of the prawns and if you leave some of it inside, it might destroy the taste of the prawns.
Once I deveined the prawns I rinse them for the second time and set aside on a paper towel. I do not take the skin down as I tried it once and the prawns came out very strange in taste and texture. So I keep it on the prawns. Also, I like to get my hands dirty while eating them 🙂
And what about the recipe? I still keep it simple and use almost the same ingredients and different proportions than before. Also, I have exchanged the olive oil and butter mix with a clarified butter which allows me to fry the prawns on a higher temperature. The rest of the recipe for prawns with chili, garlic and parsley is written below.