If I say that seafood is a remarkably mouthwatering element in food, I’d not be lying. Being brought up in the paradise island of Sri Lanka, I’ve always loved the sea and everything that it (very graciously) lends to man to eat and savour.

Hence, it was a pity when I discovered my allergy to prawns and shrimps after devouring a whole load of Chinatown’s hot and spicy prawns, one summery Sri Lankan day. Since then, I never gave up eating prawns 😛

I ate, ate, and ate with all the gusto that I could muster (and I puked, puked and puked with more gusto) until I rediscovered that I was not allergic to prawns/shrimps anymore! (My body simply gave up and now lets me eat all the prawns that I wanted!)

It was this very unhealthy obsession over seafood that led me to this awesomely simple recipe of “Hot butter garlic Prawns” on the internet. (Credits to whoever who created the recipe. Long Live!)

I love this recipe because obviously, it tastes heavenly and it always (always!) comes out well (while being easy as 1,2,3)! So here goes-

What you need-

Prawns (cleaned and de-veined) – 1kg

Egg – 1, beaten with sufficient salt and pepper

A mixture of – Corn Flour – half a cup

Semolina – 2 tablespoons

Wheat Flour- 2 tablespoons

To Sauté–

Butter- 4 tablespoons

Fresh garlic – about 10 cloves, minced

Green Chillies- about 10, chopped

A few fried cashew nuts (optional)

Chillie paste – 3 tablespoons

Sugar – 1 teaspoon

Salt (if necessary)

The How-

Dip the prawns in the whisked egg and coat it well with the flour-semolina mixture. Deep fry till beautiful and golden in colour.

To sauté the fried prawns, melt the butter in a wok (any pan works!). Throw in the green chillies and the minced garlic and stir for a couple of minutes.

Then, add the sugar, chillie paste, fried cashew nuts and the fried prawns. Toss like you’re whole life depends on it! Aaaand you’re done! Switch off the stove and just chillax until mealtime!

Note: I’m by no means a cooking expert. That would be my mother, sister and some of my cousins. But I had to share this recipe because I believe in it. Also, didn’t Julia Child herself say, “Usually, one’s cooking is better that one thinks it is”?