Devil Prawns recipe

Sunday, April 07, 2013 Viry 0 Comments

Preparation 10 minutes
Serves 2 people
Coking time 20

500grs fresh unpeeled prawns*
1 garlic clove
2 dried árbol chillies or fresh chilli fingers (if you want it to be hotter just add a few more)
half a cup of water
the juice of 1 lime
60 grams of butter
3 drops of vegetable oil
¼ cup tomato sauce (ketchup type)
salt and pepper

*In Mexico we eat a lot with our hands, and half the fun is to peel the prawns while eating them, but if you prefer you can use peeled prawns

Cut the back of the prawns to de-vein them but only half way this is call butterfly style, wash and clean them and let them dry, add salt and pepper.
Blend the garlic and chilli with the water, blend thoroughly; put a pan over medium-high heat and add the butter and the vegetable oil, once is hot add the dried prawns, and when they look pink and golden on bout sides you can remove some of the excess butter (I love them buttery), then add the mix you blended, add the ketchup for thickness, and the lime juice.

Best served with steam rice



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