← Nouns Cooking · American

Ingredients

• 500 g large shell-on prawns (shrimp), deveined through the shell
• 2 tbsp plain flour (or mochiko sweet rice flour)
• 1 tbsp Paprika
• ½ tsp Cayenne pepper
• 1 tsp Salt
• 1 whole head of garlic (about 12 cloves), minced
• 60 g Butter
• 1 tbsp Olive oil
• 1 Lemon, cut into wedges
• 300 g white rice, cooked, to serve
• 2 Spring onion, sliced (optional)

Method

1. Pat the prawns dry. Toss them with the flour, paprika, cayenne and salt until evenly coated, and leave for 15 min.
2. Put the butter, oil and minced garlic in a large cold frying pan and set it over medium-low heat. Cook gently for 3–4 min, stirring, until the garlic is pale golden and smells sweet. Scoop the garlic out with a slotted spoon and set aside, keeping the butter in the pan.
3. Turn the heat up to medium-high. Add the prawns in a single layer and fry for 2 min per side, until the shells are crisp and the flesh is pink and opaque.
4. Return the garlic to the pan and toss everything together for 30 seconds.
5. Pile onto plates with two scoops of rice, spoon over the garlic butter from the pan, and serve with lemon wedges and spring onions.

Tips

• Eat it truck-style: suck the garlicky butter off the shells, then peel.
• Mochiko (sweet rice flour) instead of wheat flour makes it gluten-free; keep a close eye on the garlic, as it turns bitter fast once it browns.

Sources

Written in our own words after cross-checking these recipes:

Onolicious Hawaiʻi Ang Sarap