Hello everyone! Grilled prawns are at the top of the list of must-eat foods when you visit Chaung Tha. Grilled prawns are sold everywhere, but nothing can compare to the freshness and the enjoyment of eating prawns bought right in Chaung Tha. So even though you might not be able to go to Chaung Tha, I'd like to share a grilled prawn recipe that will let you get that exact Chaung Tha taste right at home. What makes this different from ordinary Chaung Tha grilled prawns is that they're grilled with a butter and garlic paste, giving them a fragrant aroma and a naturally sweet taste — this is a grilled prawn recipe that delivers just that.
Ingredients
- Prawns – 600 grams
- Butter – 30 grams
- Garlic – 5 cloves
- Chili powder – 1 spoon
- A little salt
- Dried Oregano – 1 spoon
- Dried Parsley – 1 spoon
- Sugar – 1 tablespoon
- Lemon – 1 piece
- Bamboo skewers – 1 pack
- Olive oil
Step-by-step Method
(1) First, soak the bamboo skewers you'll use for grilling the prawns in water for about 2 hours before grilling. Then, wash the prawns clean and trim off the whiskers on the prawn heads with scissors. Next, remove the black vein running along the prawn's back, and use a thin knife to split the prawn open from the center of its back.
(2) Next, finely chop the garlic and mix it in a bowl together with the butter, chili powder, a little salt, dried parsley, sugar, dried oregano, and about one spoon of olive oil. Dried parsley is a powder made from dried and ground coriander leaves, while dried oregano is a type of aromatic cooking herb. Both can be easily bought at supermarkets.
(3) Once all the ingredients are mixed into a ready butter paste, thread the split prawns onto the bamboo skewers. Then, using a small spoon, spread the prepared butter paste into the split center of each prawn's back. If you prefer, you can also apply it carefully by hand.
(4) Once all the prawns are ready to be grilled, arrange the prawn skewers neatly on the grilling rack. You can grill them either in an oven or over a charcoal grill, whichever is convenient. Grilling over charcoal gives a more fragrant aroma and better flavor. Grill for about 10 minutes on the stove. Once the prawn shells turn orange and the butter paste becomes fragrant, you can take them off the heat. Squeeze a wedge of lemon over the grilled prawns, and you'll have truly delicious Chaung Tha-style grilled prawns ready to enjoy.
Source : Ricenflour
