32 uncooked medium prawns
3 tbsp unsalted butter
1 heaped tbsp chopped tinned chipotle pepper in adobo sauce
1 small bunch coriander, chopped
Salt and freshly ground black pepper to taste
Steps
1. Clean and de-vein the prawns, leaving the tails on if possible.
2. Melt the butter in a 305mm (12in) non-stick frying pan over medium heat. When the butter is bubbling and starting to foam, add the chipotle peppers and prawns, and increase the heat to high.
3. Stirring constantly, cook the prawns until just firm, no more than 4 minutes. Do not overcook. Sprinkle with coriander and salt, and toss.
4. Put the prawns and sauce on individual plates or platter, and serve hot.
Tips: Unsalted Butter
Many cooks prefer unsalted butter because it can be heated to a higher temperature than salted butter and does not contain as many impurities. It is more perishable than salted butter because it does not contain any preservatives, and it should be stored in the freezer if you are not using it right away. Butter can be frozen for up to 6 months.
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