Look who found another prawn recipe hiding in the ginger chapter!
We love seafood in our house and we especially love it fresh from the market. My youngest and I have swapped our weekly market day to Saturdays and so yesterday we happily brought home a kilo of prawns to enjoy.
This is an interesting recipe in that the prawns, apart from the head & intestinal tract, are left intact. What I didn't expect is how fabulous they would taste, shell, legs, tail and all! The frying process (shallow, not deep-fried) makes the whole prawn edible which of course has the added bonus of reducing the smell in our bin the next day. Less shells, less smell...
The only change I made to the recipe was to fry in sesame rather than vegetable oil and also to use more prawns than was recommended. In hindsight I should probably also have increased the amount of topping, but the prawns were still flavourful so no harm done. We ate them with rocket and plain rice which meant minimal preparation and clean up. Perfect for a Saturday night!
The only change I made to the recipe was to fry in sesame rather than vegetable oil and also to use more prawns than was recommended. In hindsight I should probably also have increased the amount of topping, but the prawns were still flavourful so no harm done. We ate them with rocket and plain rice which meant minimal preparation and clean up. Perfect for a Saturday night!
The motivation for our purchase was actually the prawn heads, which I will be turning into prawn oil today. I do love the smell of prawns cooking in the morning...
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