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Garlic PrawnsGarlic prawns with butter and parsley is not a very spicy dish. To make it spicy and hot, you can increase the quantity of chilies as per your taste. This dish can be served as a starter or it can be taken with steamed rice. Ingredients you will require to make this dish: King size prawns (jhinga) : 18 to 20 Garlic (lasoon) : . . . . . . . . 8 to 10 Red chilies (lal mirchi) : . . . . 2 to 3 Parsley : . . . . . . . . . . . . . 1/4 cup Butter (makkhan) : . . . . . 50 grams Oil (tel) : . . . . . . . . . . . . . one cup Salt (namak) as per your taste De-vein prawns. You may keep the tail intact. Mix it with very finely chopped red chilies and salt. Keep it for fifteen to twenty minutes. Heat oil till smoke and remove the pan from stove. Add finely chopped garlic and prawns. Let it sizzle for two minutes in hot oil. Put it back on slow flame. Stir it gently so that it is cooked from all sides but be sure that it is not over cooked. Remove it from the oil and garnish prawns with butter piece and chopped parsley. Also try this recipe - Ginger Prawns Return back to Home Page from Garlic prawns
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