Tapas Prawns

Tapas Prawns

Dedicated to my cyberfriend, Dayana di Banda Aceh. Day, coba juga yang ini. Nggampang, ga kalah gampang dibanding Garlic Chilli Prawns, tapi soal rasa, juga ga kalah lezatos. Oya, supaya lebih berasa gurih, bumbu-bumbu gue banyakin hingga 2 kali lipatnya..nyemm..nyemm..:-)

Enak banget ya, tinggal di dekat pantai dengan ikan, udang, kerang, dll yang berlimpah. Pencemaran logam berat tentu ga separah Teluk Jakarta, am I right?

Trus, sebelum ada yang nanya nih, tapas itu setau gue adalah makanan ringan a la Mexico. Maklum, kurang familiar. Bener ga ya, Oni?

Tapi, di gue, berubah menjadi main course hehehe..

Tapas Prawns
Source : ‘Best Ever 500 Recipes’ book by Martha Day

‘These succulent prawns are simply irresistible as part of a tapas.’

Serves 4

30ml / 2 tbsp olive oil
4 garlic cloves, finely chopped
900g/2 lb raw Mediteranean prawns (large shrimp), peeled
40g/1 ½ 0z/3 tbsp butter
15ml/1 tbsp orange juice
Chopped fresh parley, to garnish

Heat the oil in a frying pan. Add the garlic cloves and cook for 1-2 minutes. Add the prawns and cook, turning gently, for 2 minutes. Stir in the butter and orange juice and cook until the prawns have changed colour. Sprinkle with chopped parsley.

2 thoughts on “Tapas Prawns

  • May 23, 2007 at 1:49 pm
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    Ne, kayaknya Tapas itu memang lauk deh… tapi porsinya keciiiil gitu. Kalo pesen di resto jadi kayak makanan padang gitu.. datengnya ke meja banyak ber macam2.

    Reply

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