My daughter recently commented that she had Cheesy Butter Prawns at a café, but the sauce was too runny. I immediately thought that it would be a brilliant idea to recreate this dish at home with a thicker sauce to her liking.
Are you like me, always wondering what kind of cheese is being used in restaurants to cook this dish? Lo and behold while “researching” on it, I was surprised to find out that Kraft cheese slices were used. The outcome of the dish was simply delicious, and the plate of prawns, including the sauce, was wiped out. Some dishes will cause you to want more and this is one of those which you will cook again and again. The sauce is so versatile that you can replace the prawns with other seafood or meat.
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Serves 4 persons
10 large prawns, leave shells and heads on
40g salted butter
4 shallots, finely chopped
3 cloves garlic, finely chopped
5 slices Kraft cheese
1½ tablespoons corn starch
Some cooking oil
Pinch of salt and ground white pepper to season
Coriander, for garnish
Preparing the Prawns:
- With a pair of kitchen scissors, carefully cut the top of the prawn shell into half, length wise, keeping the shell and head intact and de-vein.
- Snip off all their legs and trim off the sharp points on their heads.
- Rinse and pat the prawns dry.
- Add a pinch of salt and pepper.
- Coat the prawns well with the corn flour.
Cooking the Prawns:
- Heat up 1 tablespoon of oil in a non-stick frying pan at medium-low heat.
- Once it is hot, add the prawns and cook till they change colour. Remove and set aside.
- Heat up the same pan and add the butter.
- Add the garlic and shallots. Fry till fragrant.
- Add in the milk and bring it to boil.
- Add the prawns and lay the cheese slices on top of the prawns.
- Cover the pan, leaving the heat on high, and let it simmer for one or two minute(s) or until the cheese melts and the sauce thickens.
- Take the lid off and dish the prawns out onto a serving plate.
- Garnish with coriander.