Chefs Nectar,” Butter Garlic Two Pepper Prawns”


Butter Garlic Two Pepper Prawns

Ingredients for making the butter garlic two pepper Prawns

  • 15 to 16 Big Sized Prawns Or 25 Medium Sized Prawns
  • 2 Garlic Pods Or 20-25 Garlic Cloves chopped finely
  • 2 tbsp Olive Oil
  • 1.5 tbsp Butter
  • 1 t/s Rock Salt or Salt as required
  • 2 tbsp Black Pepper Powder
  • ½ Lime Juice
  • 1 tbsp red bell peppers
  • 1 tbsp yellow bell peppers
  • 1 tbsp green bell peppers
  • 1 tbsp burnt garlic

Method of making these heavenly sea blossoms (prawns)

  1. Take Fresh Prawns clean them under tap water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.
  2. Take a pan or wok add olive oil and butter. Keep the gas on medium heat add chopped garlic.
  3. Saute them for a minute. Add rock salt and black pepper as desired.
  4. Its time to add cleaned and washed prawns. Saute gently all.
  5. Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.
  6. Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it. add all sort of bell peppers in it mixed well adjust the seasoning once again.
  7. Your Butter Garlic two pepper Prawns are ready.
  8. Serve hot as a starter or meal, arrange as illustrate above in the pic.
  9. Garnish with burnt garlic on the top enjoy with any sort of beverages as an snack or along with main dish.

Please Note

1. Calorie conscious people can replace butter with Olive oil or any other herbal organic oil.
2. Vegetarians can also make similar recipe with Mushrooms and Fried Tofu or Paneer. I am sure it will taste great and for sure you will fell in love with it.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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