Hot Butter Tiger Prawns

King Prawns: 16
Garlic: 4 pods or 50 cloves chopped fine
Ginger; 1 inch julienne
Onion: 1 small diced
Pepper: 1.5 tbsp
Salt: as needed
Butter; 2.5 tbsp
Carrot: 4 tbsp thin long slices.

Clean the Prawns under tap water and shell it keeping the head and tail intact.
Make a slit to remove the black thread. (its very easy to remove on big prawns)
Heat butter and saute the garlic and ginger.
When it browns along the edges, add the onion and saute for a minute.
Now add the prawns, pepper, salt and stir everything.
Keep the lid and let it cook on low flame for sometime.
Open the lid and add the carrot and give everything a saute and let the water dry up.
Take off fire. Serve as an appetizer. 
(Believe me, the carrot sauteed tastes so good but for me I didn't add the whole lot coz I was apprehensive, that's why u can see it on the plate- only a little of it went in to the sauteing)


  1. Mouthwatering here, such a flavorful and delicious...

  2. drooling drooling !!!
    Love to see your recipe linked up in Flavors Of Cuisines-"Mexican"

  3. not a big prawn fan , but thought of ur kids when i saw a recipe in Marias menu "honey glazed prawn"