Sunday Times E-Paper

HOW TO MAKE IT

„Daneelo Nugara

1. Mix the soft butter, Ginger Garlic Paste Paste, Tomato Ketchup Crushed Chilli and olive oil into a thick mix in a medium size bowl.

2. Add both, the peeled and unpeeled prawns to the chilli butter and mix with a wooden spoon. Cover the bowl and place it in the fridge until you are ready to cook them.

3. Heat a large frying pan over high heat. Once it’s hot enough, add the prawns and cook them until they turn pink on both sides – this should only take a minute or two. At this point, make sure to add all the remaining chilli butter mix that’s left into the prawns, squeeze the lemon juice on top, and add the lemon pieces to your pan to cook in the juices. Simply season with salt and pepper, and remove from the heat once ready.

4. Sprinkle over the coriander and serve immediately with crusty bread on the side.

FESTIVALS

en-lk

2023-01-29T08:00:00.0000000Z

2023-01-29T08:00:00.0000000Z

https://sundaytimes.pressreader.com/article/283532274919009

Wijeya Newspapers