PRAWN dishes never fail to impress. They have an umami flavor that pleases the palate. They go well with other seafood but are also good on their own. Simply sauté them in a little butter with garlic, season with salt and pepper, throw in some herbs, and you’ve got a great tasting dish.
I personally like to cook with prawns (or shrimps). I add them to almost everything—pancit, pasta, stir-fried vegetables, paella, fried rice, seafood stews, soups and salads. I also like to cook dishes that have them as main ingredient, such as gambas, cereal prawns, salted egg prawns, shrimp popcorn, chili prawns.
Last week, I learned a new prawn recipe. Failing to attend an event put together by Anchor’s dairy products, publicist Annie Ringor sent me a set of Anchor products with recipes that make use of Anchor dairy products, such as Anchor Shredded Mozzarella, Anchor Shredded Cheddar, Anchor Grated Parmesan, Anchor Cheddar Block, Anchor Cream Cheese Spread, Anchor Whipping Cream, Anchor Full Cream Milk Powder, Anchor Full Cream UHT Milk, Anchor Low Fat UHT Milk and Anchor Family Milk. One of these recipes was Buttery Garlic Prawns, which immediately caught my attention because the recipe was simple but I was really sure that the dish would turn out really flavorful. So I kitchen-tested it, and, true enough, it met up to expectations.
50 grams Anchor Butter, softened
2-3 cloves garlic, finely chopped
salt to taste
1 Tbsp. oil
1 pc. red chili, seeds removed and finely chopped
1 kg. prawns, peeled, with tail segment intact
1 Tbsp. finely chopped parsley
1. Mix the softened butter with the garlic and a generous sprinkle of salt.
2. Heat a large frying pan over medium-high heat. Pour in the oil, then add butter, chili and prawns.
3. Cook for 2 to 3 minutes, turning at times until the prawns are pink and cooked through.
4. Sprinkle with parsley and a little extra salt to serve.
Serves 4.
