Posts Tagged ‘sauces’

Sauces, Making Prawns Tasty

Saturday, February 28th, 2009

Prawns have a delicious sweet flavour which is nicely accentuated when the prawns are accompanied by some kind of sauce.  When served as a standalone appetizer, prawns almost always have an accompanying sauce, so to guide the uninitiated, here are two quick, tasty, easy, must-have sauces for your recipe book.

Garlic Butter

Delicious Garlic Butter by <a href=''>IndyDina and Mr. Wonderful</a>

Delicious Garlic Butter by IndyDina and Mr. Wonderful

Garlic Butter is a classic sauce for prawns! It is also incredibly simple, mince (or press) some garlic, mix it with a block of butter and warm the to ingredients in a frying pan warm over on an element on low to medium heat. Keep stirring, to avoid burning the butter and the garlic! It really helps to cut the garlic as small as possible. Cutting the garlic down to a smaller size allows you to easily pick up the garlic when dipping the prawn. If you’re really in a hurry, using the microwave is an option, but because it is much harder to keep an eye on how the sauce is progressing you’re better off to use a frying pan on the stove.

Proportions – while there aren’t any hard and fast rules about proportions when making garlic butter but to start try:

  • 125ml (1/2 cup) of butter
  • 2 cloves of garlic

These proportions will make a garlic butter sauce that is nicely flavoured without being overwhelmingly garlic-y. If you’re looking for more garlic-y, you know what to do! Double up on the garlic until your eyes start to burn 🙂

Cocktail Sauce

Cocktail sauce is a spicy red sauce. I wish I could be more specific, but depending on where you are in the world they will serve you entirely different things when you ask for cocktail sauce. In general, it involves some combination of ketchup and horseradish, although mayonaise is sometimes added to the mix and occasionally chili sauce replaces the ketchup. So, as with any cooking let your tongue be your guide. For a simple cocktail sauce try:

  • 1/2 c (125ml) of ketchup
  • 1 tbsp (15 ml) horseradish

If you’re stuck for how to cook the prawns in the first place here’s the two line recipe! From our previous post on preparing prawns.

  1. Take a pot of cold water, (NO SALT) and bring to boil on stove
  2. Take a good look at the clock and count TWO minutes from the time they TOUCH the boiling water

There are many, many other recipes out there for sauces for spot prawns. If you have a favorite that you think we should list let us know in the comments!