Stuffed prawns with a citrusy flair courtesy of the lemon butter sauce.
Preparation Time: 20 minutes
Inactive Cooking Time: 10 to 15 minutes
Cooking Time: 25 to 30 minutes
Serves 4 to 5
FOR THE PRAWNS
½ kilogram prawns
½ teaspoon calamansi
1 dash pepper
1 Remove the pointed tip of each prawn and slit at the back.
2 Place prawns on a grease tray, then sprinkle calamansi juice. Add a dash of black pepper.
3 Place in 356° C oven for 8 to 9 minutes until prawns turns pink. Alternatively, you may grill the prawns instead.
4 Carefully remove prawn meat from the shell but leaving the head on and skin intact. Set aside the shell with head on as you will stuff it with the meat later.
FOR THE LEMON BUTTER SAUCE
¼ cup butter
2 teaspoons lemon or calamansi juice
Pinch of pepper
Pinch of salt
½ teaspoon parsley, chopped
½ cup cream
1 Melt butter and add lemon or calamansi juice.
2 Add a dash of salt and pepper then add cream and parsley.
3 Mix until well integrated
¼ cup butter
2 tablespoons onion, minced
¼ cup button mushrooms, chopped
¼ cup bell pepper, chopped
¼ cup flour
1 ½ cups milk
½ cup cheese, grated
1 Melt butter, and add onions. Cook until soft, then add chopped mushroom and bell pepper.
2 Mix in flour, milk, and grated cheese until well incorporated, season with salt and pepper to taste. Add diced prawn meat to mixture.
3 Re-stuff prawn shells with meat mixture. Serve with lemon butter sauce on the side.
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.