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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 3 |
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I've always love crustacean dishes...especially prawns. In my hometown in Davao City, Philippines, there's one famous seafood resto that offers the best garlic prawns. I improved the dish by making it more spicy by adding...red and green chili peppers for that kick . Ingredients:
350 g medium prawns |
3 tablespoons olive oil |
8 ounces sprite |
rock salt |
pepper |
7 garlic cloves, crushed |
1 dash peppercorn |
1 dash oregano, powder |
1 teaspoon curry powder |
1 dash ground basil |
10 pieces green chili peppers, minced (siling labuyo) |
1 piece red bell pepper, minced |
1/4 cup minced parsley |
2 tablespoons olive oil |
1 tablespoon sesame oil |
2 tablespoons oyster sauce |
2 tablespoons red pepper sauce (habanero) |
4 tablespoons honey |
2 tablespoons sugarcane vinegar |
1 tablespoon knorr liquid seasoning |
Directions:
1. Remove legs and antennaes from prawns.
2. In a bowl, mix sprite, rock salt, pepper - add prawns in the marinade, refrigerate for 30 minutes.
3. For the sauce, heat olive oil in a non-stick pan, saute garlic red and green peppers.
4. Add oyster sauce, red pepper sauce, honey, vinegar, liquid seasoning, sesame oil, 1 tbsp minced parsley, peppercorn, oregano, curry powder and basil. Whisk until well mixed. Put in a bowl and set aside.
5. In another non-stick pan, heat olive oil. Stir fry prawns for a minute, then pour 1/2 cup of the marinade.
6. Let marinade boil and simmer for 5 minutes.
7. Then pour in garlic & chili sauce - mix well.
8. Serve hot!
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