Helene's Dried Chili Butterfly Prawn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 kg prawns6 cloves of garlic, chopped finely25 gms sun-dried red chili1 tablespoon olive oil or canola oil1/2 teaspoon sesame oil8 freshly cracked peppercornssalt
PREP
peel the prawns but leave the tails on.
butterfly prawns by scoring the back with a knife. devein. season with salt. set aside.
use a flat pan or a wok to heat up the sun-dried red chili without using oil for 2 minutes. keep stirring (dried chili burns easily).
then put the toasted sun-dried red chili in a blender or chopper without adding liquid. run the motor till the chilies are chopped coarsely.
sieve or take out some of the chili seeds to lessen the heat. set aside.
COOKiT
put about 2 tablespoons of olive oil in a pan.
fry the garlic till golden brown.
add the butterfly prawns and cook till it become pinkish in colour.
sprinkle the coarsely chopped sun-dried red chili, freshly cracked peppercorns. stir.
pour a teaspoon of sesame oil and season with salt to taste.
serve immediately.
NOTE:
dried chilies may be deseeded to decrease the heat. but better to leave some seeds for a bit of a punch. the dish will taste differently if the seeds are totally taken out.
you can buy sun dried chilies in Asian stores.
or simply sun dry your own fresh red chilies.
you can also replace the butterfly prawns with cubed fish fillet, clams, mussels, crabs, chicken, pork or beef.
you'll love it.
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLENIGHT.
peel the prawns but leave the tails on.
butterfly prawns by scoring the back with a knife. devein. season with salt. set aside.
use a flat pan or a wok to heat up the sun-dried red chili without using oil for 2 minutes. keep stirring (dried chili burns easily).
then put the toasted sun-dried red chili in a blender or chopper without adding liquid. run the motor till the chilies are chopped coarsely.
sieve or take out some of the chili seeds to lessen the heat. set aside.
COOKiT
put about 2 tablespoons of olive oil in a pan.
fry the garlic till golden brown.
add the butterfly prawns and cook till it become pinkish in colour.
sprinkle the coarsely chopped sun-dried red chili, freshly cracked peppercorns. stir.
pour a teaspoon of sesame oil and season with salt to taste.
serve immediately.
NOTE:
dried chilies may be deseeded to decrease the heat. but better to leave some seeds for a bit of a punch. the dish will taste differently if the seeds are totally taken out.
you can buy sun dried chilies in Asian stores.
or simply sun dry your own fresh red chilies.
you can also replace the butterfly prawns with cubed fish fillet, clams, mussels, crabs, chicken, pork or beef.
you'll love it.
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLENIGHT.
Nutritional Info Amount Per Serving
- Calories: 123.4
- Total Fat: 3.4 g
- Cholesterol: 152.0 mg
- Sodium: 150.9 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.1 g
- Protein: 20.5 g
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