do u know Buttered Prawns recipe? it's chinese style.
have a reasonable amount of prawns(big ones are nice, lobsters are too big) for say serving for 5? have butter ready as well as shallot leaves(cut in small pieces, not totally shredded). also handy are rock salts (big coarse ones).
prawns should have the front half of the heads cut (use big scissors) & the sharp part of the tail cut off also. cut the shell across the backs but don't peel them off. u can trim the legs. no need to shave them. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />
have your pan/wok hot hot HOT!! then put in just enough oil to line the surface of the pan/wok. remember that later u have to put butter in as well so don't put too much oil.
since the pan/wok is hot, put in the butter (amount depends on the amount of prawns) & let it melt but don't let it burn. it'll taste funny if it burns. best way is to lift the pan/wok away from the flame for a while to let the butter melt.
once melted & the pan still hot, put the prawns in & fry 'em till they're golden brown & cooked. when u know they're about done, throw in the rock salt. if your pan/wok is hot enough & your prawns dry enough, the amount of rock salt won't matter much as it won't melt totally. some may still be 'rocky'.
once done, serve 'em & enjoy. oh, don't forget the shallot leaves.
![[Linked Image from i3.photobucket.com]](https://i3.photobucket.com/albums/y72/tingtongtiaw/jang_sig.png)
