Garlic Chili Prawns
- Carbohydrate 13.7751252778764 g
- Cholesterol 359.981763706541 mg
- Fat 9.83155962791087 g
- Fiber 0.986812519706264 g
- Protein 47.7141432977968 g
- Saturated Fat 4.42163748835239 g
- Serving Size 1 1 Serving (461g)
- Sodium 378.983478817795 mg
- Sugar 12.7883127581701 g
- Trans Fat 1.53993543815344 g
- Calories 345 calories
Step-by-step
- Saute the onion in the butter until it is just beginning to soften, then add garlic and cook over medium heat for one or two minutes, do not let it brown.
- Stir in the flour and cook for one minute, then remove from heat and stir in the milk, slowly at first and then quicker as it all mixes together.
- I like to use a whisk for this.
- Place back over medium heat and stir until thickened.
- Add chili flakes and salt to taste, and then stir in prawns and heat until hot.
- Pour over cooked basmati rice.
- Sprinkle with chopped parsley
Controlling Heat and Starch
Managing the dairy addition requires vigilance because high heat will curdle milk when exposed directly to a dry roux. Whisking the cold milk in gradually prevents lump formation while hydrating the starch molecules evenly. Keep the temperature at a gentle medium simmer once the liquid is incorporated to avoid scorching the milk solids at the bottom of the pan. Garlic turns bitter rapidly if overheated, so introduce the crushed cloves only after the onions soften, removing the pan briefly if the butter begins to brown too quickly.
Adapting Fats and Aromatics
Substituting heavy cream for milk changes the viscosity entirely, yielding a richer sauce that requires less flour reduction time. Dried chili flakes impart a uniform, steady heat across the dish, whereas fresh bird's eye chilies deliver sharp capsaicin spikes that demand careful seeding to protect the palate. Prawns cook in under three minutes once submerged in hot liquid, turning opaque and firm when properly done. Serve this preparation over freshly steamed basmati rice to absorb the abundant pan sauce without overpowering the delicate sweetness of the shellfish.
