Prawns are a perennial favorite, and with Pattaya being a seaside tourist venue, prawns are very cheap in the markets. Even the larger shopping centers have inexpensive fresh prawns where you choose your own.
This recipe is for a very easy stir-fry, but one that is very flavorsome. Splash the lemon juice and white wine with gay abandon. Preparation takes 5 minutes, cooking 10 minutes and on the table in 15 minutes from go to whoa. Serve with Jasmine rice.
Remove heads and tails and the shell from the prawns, and also the vein down the back of the prawn. Rinse and set to dry on an absorbent towel
In a large frying pan or wok, heat the butter over gentle heat. Once melted, add parsley and garlic and stir-fry gently for 30 seconds.
Now add prawns to the pan and cook for 3 to 4 minutes, until pink. Splash lemon juice, white wine and seasoning. Stir through for a minute or two to let the flavors combine, then serve.
|Parsley, chopped||1 bunch|
|Garlic, minced||4 cloves|
|Prawns, shelled||500 gm|
|Lemon, juice||from ½ lemon|
|White wine||75 ml or thereabouts|
|Salt and ground black pepper, to taste|