If there was one recipe I’d consider my go-to recipe, this is it! It is also the one dish that, no matter how hard I try, I can’t do quite as well as my wonderful mother does.
The trick here is to deglaze the pan with beer and create the most delicious sauce you will taste in your life.
The perfect patty
- 100 ml olive oil
- 4 tbsps lemon juice
- 2 tbsps coarse salt
- 10 ml ground black pepper
- 2 bay leaves
- 2 tsps coriander
- 2 tsps paprika
- 6 cloves garlic, crushed
- Piri-piri sauce to taste
- 1 tsp cumin
- 1 kg large prawns, deveined, heads and tails on
- 150 ml butter
- 2 x 330ml cans beer
- Fresh chillies, to garnish
- Lemon wedges, to serve
- Fresh coriander, to garnish
PREP-TIME 15 MIN
COOKING TIME 15 MIN
- Mix half the olive oil, the lemon juice, salt, pepper, bay leaves, coriander, paprika, garlic, piri-piri and cumin in a mixing bowl and add the prawns. Marinate the prawns for 10 minutes.
- Heat the remainder of the oil and half of the butter in a frying pan over medium heat and then add the marinated prawns.
- Fry the prawns on both sides until the skins turn pink and lift easily from the meat – usually about 5 minutes.
- Remove prawns from the pan, cover to keep warm and set aside.
- Pour the beer into the pan and deglaze the pan, scraping up all the bits and pieces. Simmer for 2–3 minutes until the smell of the alcohol starts to disappear.
- Pour the marinade into the pan and simmer for another 5–8 minutes until it starts to thicken, then add the remaining butter to the marinade sauce and stir until melted (the butter gives it a great richness and gloss).
- Remove the sauce from heat.
- Serve the prawns with slices of fresh chilli, lemon wedges and some fresh coriander, as well as the sauce.
ALL RECIPES PROPERTY OF ©J'SOMETHING 2017. ALL RIGHTS RESERVED.
PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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