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Explore Garlic Prawns (Shrimp) delicious and yummy this Chinese recipe by #shivkumarguptavlogs with 123 views, 2 likes, and 0 comments. Experience the impact of this video content that has captured audience attention.

Garlic Prawns (Shrimp) delicious and yummy this Chinese recipe #shivkumarguptavlogs 1. Prawns – if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won’t go golden, they will just stew and get watery in the pan. Use paper towels to pat dry. If using fresh/whole prawns, use 1kg/2lb (peeled weight is about half). 2. Less butter – you can halve the butter to reduce calories if you want. This amount creates plenty of tasty sauce and makes this extra indulgent, but it’s super delicious even without. 3. Wine – A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don’t skip it! If you can’t consume alcohol, use low-sodium chicken or vegetable broth. 4. TIPS: Chop garlic, don’t use mincer because it will burn at the high heat Add garlic partway through cooking, else it will burn and you’ll end up with little bitter bits of burnt garlic. Marinading is optional Cook in batches, don’t crowd the pan – the prawns will stew rather than sear. Use tongs to turn each prawn individually so they cook evenly. Don’t try to toss the prawns with a wooden spoon. You don’t get charring on the prawns because of the addition of the wine. It’s what stops the garlic from burning. Oil + butter – Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce. SALT – you shouldn’t need loads because prawns are naturally salty. Cook on BBQ: See this recipe. 5. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in “C” shape = perfectly cooked, curled tightly in an “O” shape = overcooked (noooo!!!) 6. Nutrition per serving including ALL the sauce!

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