This dish was really easy to prepare and cook so making it an excellent entrée for any meal, not just an asian feast. Alex decided to serve these in little bowls with 3 prawns in each. I guess she didn't want anyone to miss out as they were very yummy!!
Garlic and Coriander Prawns
Rinse and dry prawns. In a large bowl place all ingredients, mix well, cover and allow to marinade for at least 30 minutes for flavours to develop.
Heat a frying pan over high heat and add the prawn mixture. Stirfry prawns for 3 - 4 minutes or until pink in colour and liquid has reduced slightly.
Serve immediately.
(Click here for a printable version of this recipe)
Serves: 4
Points per serve: 1.5
12 large green prawns, shelled but tails intact
1 tablespoon olive oil
1/4 cup dry white wine
2 teaspoons crushed garlic
3 tablespoons roughly chopped fresh corinader
salt
freshly ground black pepper
Rinse and dry prawns. In a large bowl place all ingredients, mix well, cover and allow to marinade for at least 30 minutes for flavours to develop.
Heat a frying pan over high heat and add the prawn mixture. Stirfry prawns for 3 - 4 minutes or until pink in colour and liquid has reduced slightly.
Serve immediately.
(Click here for a printable version of this recipe)
1 comment:
I do not blame them, if I had a choice between the two it would always be shrimp :)
This sounds great!
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