Helene's Dried Chili Butterfly Prawn
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Helene's Dried Chili Butterfly Prawn calories by ingredient
Introduction
uniquely delicious! the dried chili adds heat to the prawns without affecting its flavour and it's not as fiercely cruel on your tongue compared to the hotness of the fresh ones. uniquely delicious! the dried chili adds heat to the prawns without affecting its flavour and it's not as fiercely cruel on your tongue compared to the hotness of the fresh ones.Number of Servings: 10
Ingredients
-
1 kg prawns
6 cloves of garlic, chopped finely
25 gms sun-dried red chili
1 tablespoon olive oil or canola oil
1/2 teaspoon sesame oil
8 freshly cracked peppercorns
salt
Directions
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.