I will be very honest with you, this was more an experiment than a targeted cooking. I’ve never cooked (actually never held in my hands) a whole prawn, meaning like with head, legs, and those long antennas. For me, it was always too yucky In the past, I also cooked only the frozen ones which were already cleaned and even parboiled. But sometimes you just have to risk it and try out something completely new So I bought the tiger prawns in the supermarket, cleaned them properly and cooked just by using my creativity. Nothing complicated, just a simple recipe and a couple of ingredients. And probably that’s the reason why they turned out so well Simplicity.

So if you are not afraid of touching the tiger prawns this recipe is perfect for you. Have fun cooking and enjoy

*Important note: Make sure you clean the inside of the prawns properly. No s**t leftovers are allowed in your food

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5 minutes tiger prawns with garlic, chilli, and parsley.

5 minutes tiger prawns with garlic, chilli and parsley.

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Recipe by Jan Vasil Course: Recipe book, Small bites, prawns, sea foodCuisine: ItalianDifficulty: medium

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Tiger prawns with garlic, chili and parsley.

Cook Mode

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Ingredients

Metric US

• 10-12 pieces of tiger prawns (this is for 2 servings)

• 1 red chili

• Bunch of fresh parsley leaves

• 2 tablespoons of butter

• 1 tablespoon of olive oil

• 1 lemon

• 4 cloves of garlic

• For serving: couple of slices of a fresh baguette

Directions

• Clean the tiger prawns properly from the inside, leave the shell on and set aside. Deseed the chili and slice. Finely chop the parsley leaves. Peel and slice the garlic.
• Heat up a bigger pan and add 2 tablespoons of butter and 1 tablespoon of olive oil. (Thanks to the oil the butter will not burn during baking) Add the sliced chili and the garlic and roast for 1-2 minutes. Place in the cleaned tiger prawns and bake until the prawns turn orange. But not longer than 2 minutes per side. Once ready, sprinkle with the chopped parsley, stir well and serve. You can also drizzle them with 1-2 tablespoons of freshly squeezed lemon juice.
• This food goes best with some bread or baguette and a cold beer on side Enjoy

Notes

• The prawns are ready once they turney pink on the outside and are not translucent inside anymore.
• Always buy fresh prawns from a trusted source. The eyes of the prawns should be clean and shiny.

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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 a​nd parsley is written below.

Prawns with chili, garlic a​nd parsley – easy recipe

Prawns with chili, garlic a​nd parsley – easy recipe

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Recipe by Jan Vasil Course: Appetizers, Dinner, RecipesCuisine: SpanishDifficulty: Easy

Servings

2

servings

Prep time

25

minutes

Cooking time

8

minutes

Cook Mode

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Ingredients

Metric US

• 14 pcs of tiger prawns, for 2 people (you can use another type of prawns as well)

• 4-5 cloves of garlic

• 1 medium red chili pepper

• 2 tablespoons of chopped parsley

• 1 lemon

• 1 tablespoon of clarified butter

• crusty bread, baguette or ciabatta

Directions

• Clean your prawns and prepare them for cooking (my tips are mentioned above). Peel and chop the garlic, deseed and finely slice the chili, chop the parsley.
• Heat up a bigger pan over medium heat and add the clarified butter. Once it is melted add the garlic and the chili and roast for 2 minutes.
• Add the prawns into the pan and roast for 2 minutes per side. Sprinkle with chopped parsley and serve immediately.
• Serve with fresh crusty bread, baguette or ciabatta and few lemon wedges. Enjoy

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And why I have chosen this combination?

Scallops were featured in a 2005 study that indicated that these
little fruits of the sea are holding the potential of raising sexual hormone levels in both men and women. They contain vitamin B12, selenium, magnesium, zinc and potassium. Nutrients vital to a healthy sex life

Garlic, for example, is high in an ingredient called allicin. It can help stimulate circulation and blood flow to sexual organs in both men and women. Just be careful when using it, too much garlic can destroy the romantic mood and the whole dinner

Scallops with a g​a​rli​c and fresh herb butter – for Valentines

Scallops with a g​a​rli​c and fresh herb butter – for Valentines

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Recipe by Jan Vasil Course: Recipe book, Small bitesDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

6

minutes

Cook Mode

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Ingredients

• 6-12 fresh or frozen scallops

• 2 tablespoons of unsalted butter

• Freshly squeezed juice from 1/2 of lemon

• 2 cloves of garlic, minced

• Bunch of fresh parsley

• Salt & pepper to taste

• Crushed red chili flakes

Directions

• Wash the scallops under the running called water and the dry with a kitchen paper towel. Season with salt and pepper and set aside.
• Heat up a saucepan and melt 1 tablespoon of unsalted butter. Once the butter is bubbling, add the scallops and bake them until golden brown, about 2 minutes per side. Once ready, take out from the saucepan and keep warm.
• Into the same saucepan add the remaining ingredients (butter, parsley, crushed chili flakes, minced garlic) and cook for 1 minute. Then add the lemon juice and season with salt & pepper.
• Serve the scallops with a fresh bread or French baguette. Enjoy

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