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Here you go, the quickest garlic prawns to top your favourite piece of beef with! In fact, so good you could serve on its own with rice! You'll be a legend in your own lunchbox.
24 green prawns (allowing six per person)
Mirin - tablespoon (dry sherry can be used instead)
Light Soy Sauce - just a splash
Garlic - three nice plump cloves (more or less to suit your taste)
Birdseye chillie - two (more or less to suit your heat preference)
Tarragon - sprinkle
Salt & Pepper to taste
Lemon juice - 1 whole lemon or half cup of juice (can use Lemon Squeeze)
Splash of Olive oil
Good knob of butter
Cream - 250 ml
Wok or pan of choice
Ok now lets get ready
De-vein prawns if required (leave tails on if you want to look flash)
Crush garlic
Finely chop chillies (include seeds for heat if desired)
Mix Mirin, Soy Sauce, Lemon Juice, Garlic, Chillies, Salt & Pepper and Tarragon, plonk in the prawns and marinate for 30 minutes.
Wok time (now if serving as a sauce for choice of beef, get the steaks ready, garlic prawns takes 5 minutes tops)
Add knob of butter and olive oil to wok on medium to high heat.
Take prawns from marinade and add to butter/oil mix and stir fry for 2-3 minutes
Add marinade to wok and stir fry on high for 1 minute
Add cream to wok and continue to stir until cream starts to reduce (usually 1-2 minutes)
As soon as cream starts to reduce turn to low heat (the sauce will reduce pretty quickly so make sure those steaks are on the plate and resting!)
Serve with Beef and away you go.
This sauce can also be served separate to beef as an entree on a bed of rice, alternatively you can add other seafood bits and pieces and make yourself a wonderful marinara delight!
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