Garlic Prawns and the Power of Heat, Moisture & Salt
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- Опубліковано 12 чер 2024
- Join us as we explore the magic of garlic prawns, using only two main ingredients: garlic and prawns. By manipulating fat, salt, moisture, and temperature, we create a dish full of complex flavours. Learn how to prepare and cook the prawns in three different ways-frying the shells, braising the heads, and poaching the tails-to maximise flavour. We also demonstrate three forms of garlic preparation, from frying to sweating to raw, to add depth and contrast to this simple yet delicious dish.
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This recipe is so innovative. I like how I learn new techniques with very accessible ingredients on your channel.
I don't think I will ever get tired of hearing the phrase "garlicky goodness"! Mouthwatering. i might also point out that, if those prawns are wild-caught, that dish will be loaded with vitamins and minerals from the shells and heads.
Beautiful. Thank you so much. ❤
I made this today and sopped up the sauce with some fresh bread. So tasty and so garlicky! I did get some coagulated protein bits from the heads floating in my sauce after the simmer but I didn't mind. Thanks for the deep dive into the technique- it really allows the two main ingredients to shine.
Haha yes, this is a bread killer! I am so glad it turned out great. 😀
WOW! Evan is amazing! I am looking forward to make it this weekend! Thank you! No wine?! 😊
Haha I think I shot this one in the morning. 😂
these beauties n other incredibly tasty treats or gifts-of-the-sea are some of the reasons why it was difficult to leave n go traveling some years ago.... the oceans I live next to here in central west-coast florida with whitesoft sands!!! fresh grouper for taco-tuesday fried grilled ceviche it's all insane in the best way possible!!! mmmummm shrimps scallops grouper n white-fish delish!!... I enjoy making a huge vat of seafood stock using all the shells n a few other ingredients then putting my stock in large ice cube trays for many fun dishes n cocktails (the way I make a bloody marry n more) this looks yummmy I'd eat this for breakfast!!...
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Oh that Bloody Mary sounds great! 😀
@w2kitchen this will be a to-be-continued situation n I'd say I'll get back with you but I'm here with all of you sooo often it can an ie-memo.... what ingredients I'll use n attempt at approximate measurements though you're quick n skilled!!... we'll make this classy bloody-marry cocktail extraordinaire happen soon.... just as in food it really starts with quality ingredients whether using tequila gin or the yummmy juice of clam!?.!?.!?. going all out a couple day's ahead making a tomato base veggie stock mixing parts stock n 100% tomato/ tomato veggie juice would also add umami-LoVe n depth of beautifully enhanced flavors!!... this will be a lot of fun!!!
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Hi Evan,
Did we devein the prawns before we cooked them? I might have missed that part...
I think I might have missed that part for this recipe as well. 😂😂😂
From my very limited understanding, in general, whether deveining is necessary depends on personal preference and the intended use of the prawns. The “vein” is essentially the digestive tract which can contain sand. For larger prawns or prawns to be consumed raw or just poached, I think it's an essential step. (They also tend to come off with the heads if pulled gently.) For smaller prawns, especially those cooked with a flavoursome sauce like this one, I sometimes do skip it.
But I do think if time permits, it's a wonderful habit to always devein. Thanks for the comment!