Butterfly Prawns In Their Shells
|King prawn tails||4 Large (Raw Ones)|
|Sunflower oil||15 Milliliter (1 Tablespoon)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), skinned and chopped|
|Fresh root ginger||1 Teaspoon (Leveled), peeled and chopped|
|Rice wine/Dry sherry||15 Milliliter (1 Tablespoon)|
|Coriander sprigs/Parsley sprigs||3 (For Garnish)|
1. Preheat a 20 cm (8 inch) browning dish for 6 minutes, or according to the manufacturer's instructions.
2. Using kitchen scissors, slit the soft undershell and flesh of the prawn tails along their length almost to the end. Flatten them to expose the flesh. Find and discard the dark thread of the gut. Snip the hard upper side of the shell almost to the end and push it to open out in a butterfly effect.
3. Put the oils, garlic and ginger into the browning dish. Using tongs, position the tails flesh side down and microwave, uncovered, on HIGH for 1 minute. Again using tongs, quickly turn the prawns over and microwave, uncovered, on HIGH for a further minute.
4. Transfer the prawns to a heated serving dish and keep warm. Stir the wine or sherry into the contents of the still-hot pan, and serve the sauce immediately, poured over the prawns.
5. Garnish with sprigs of fresh coriander or parsley.