Butterflied Prawns with Garlic, Chilli and Parsley
|Green prawns||1 Kilogram, heads and shells removed, tails left on (approximately 20 prawns)|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Red chilies||2 , finely chopped|
|Parsley||2 Tablespoon, chopped|
|Flour||2 Ounce (1/2 Cup Or 60 Gram)|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Lemon||2 (For Garnish)|
1. Cut prawns down the back and remove vein.
2. Combine oil, lemon juice, garlic, chilli and parsley in a bowl. Add prawns, mix well, and leave to marinate for 2-3 hours.
3. Heat oil in a large pan, coat prawns with flour, and cook quickly in oil for 2-3 minutes. Drain on absorbent paper.
4. Serve with lemon wedges and parsley.