Lemon Butter Prawns
I have become quite the pro at cooking prawns and I never have chewy prawns because I have perfected the art of cooking them. A few tips when cooking prawns. Always rinse them well because you want all those grimy bits out. I use coarse salt and rub it into the prawns and rinse it a few times. Ensure you squeeze all the excess water out. Use your hands and gently squeeze them. I promise nothing will go wrong. When frying prawns depending on the size you only need about a minute on each side. Your prawns should remain a C, if it turns into an O shape that means it’s overcooked. One things for sure, if prawns are on the menu you can have dinner in a jiffy. It’s really quick and easy to cook. Prawns are high in cholesterol so I don’t suggest you eat them too often. It’s ok to spoil yourself every once in a while.
How to make the Prawns
For these Lemon Butter Prawns I marinated the prawns and refrigerated for 30 minutes, just for those flavours to get in. The prawns are then fried and set aside. You make the sauce and add the prawns in and it’s finger licking good. Make sure you have some crusty bread to mop up all that delicious sauce. You can also serve it with some mashed potatoes and a salad. Or some creamed spinach and butternut like we so famously serve them here in restaurants…haha! My family prefers them with a salad and some crusty bread.
More Prawn Recipes to try: Mouthwatering Creamy Chilli Garlic Prawn Pasta Chilli Garlic Butter Prawns If you loved this, please share!
