Garlic Prawns In Hot Pot: A Sizzling Sensation

Garlic prawns in hot pot is a delicious and simple dish that can be made in a variety of ways. The key ingredients are prawns, garlic, and some form of pot or pan. The type of prawns can vary, from medium green prawns to king prawns, and the number of garlic cloves can range from 4 to 12, depending on taste. The dish can be served as an entree or main course and goes well with bread or pasta. The cooking process involves heating oil and butter in the pot or pan, adding the garlic and other spices, and then cooking the prawns until they are done to your liking. Let's get into the details of how to cook this mouth-watering dish.

Characteristics	Values
Preparation time	10 minutes
Cooking time	15-45 minutes
Serves	2-4
Ingredients	24 medium green prawns, 200ml olive oil, 100g butter, 8-12 cloves of garlic, 2 small red chillies, 1 tbsp chopped parsley, sea salt and pepper, lemon wedges, 1 leek, 1 stick celery, 2 bay leaves, ¼ cup white wine, ½ cup cream, 2 large potatoes, 500ml chicken stock, ½ bunch parsley, ½ bunch dill, 2 large parsnips, 1 tbsp extra virgin olive oil, baby leaves, 650g king prawns, 50g unsalted butter, 1/2 lemon juiced large, 2 pinches black cracked pepper, 8-10 green tiger prawns, passata, a handful of sliced basil, fresh chilli, 2 lb of frozen shrimps, 2 cans peeled tomatoes, 4-5 cloves of garlic, 1 tbsp sugar, 1 tsp chilli flakes, 1 tuft of fresh parsley, 1 tbsp granulated garlic, 1.5 tsp smoked paprika
Method	Preheat oven to 180-220°C. Peel prawns, leaving tails intact. Make a cut down the back of each prawn to de-vein them. Divide oil and butter between small ovenproof pots or ramekins, then divide garlic and chilli between them. Transfer to the oven to cook for 10 minutes, then remove and place prawns into each pot. Return to the oven and cook for a further 6-8 minutes or until prawns are just cooked through. To serve, sprinkle each pot with the parsley, salt and pepper and serve with lemon wedges and fresh baguette. Alternatively, sauté vegetables in butter in a medium saucepan over a moderate heat for 10 minutes, until very soft. Add the wine and simmer briefly, then pour in the cream, bring to the boil and remove from the heat. Discard the bay leaves, then purée until smooth. Season with salt. Meanwhile, poach the potatoes in chicken stock until tender, then drain and combine gently with the prawns, leek mixture and herbs. Spoon into baking dishes. Steam the parsnips until tender, then purée with the olive oil and season with salt. Pipe onto the prawn dishes, then bake for 25 minutes, until the parsnip mixture is golden and the prawns filling is bubbling. Serve with baby leaves. Another option is to heat oil in a cast iron tapas pan and cook garlic over medium/low heat until softened. Add prawns and salt. Cook prawns for about a minute on each side, then turn up the heat and add Passata and chilli. Bring to a simmer for one minute. Turn off the heat, stir through basil and check for seasoning. Serve immediately.

Deveining and peeling prawns

Step 1: Peeling the Prawns

Start by removing the head and legs of the prawns. You can do this by simply twisting and pulling these parts away from the body. Next, you'll want to remove the shell. It should come off fairly easily, but you can use a small knife to help you lift it away from the flesh if needed. Finally, you can choose to remove the tail, but it's not necessary. Some people like to keep it on for presentation or to have something to hold onto when eating.

Step 2: Deveining the Prawns

There are two common methods for deveining prawns:

Method 1: Slit and Remove

Make a small slit along the middle of the back of the prawn with a sharp knife. This will expose the dark vein, which you can then pull out gently with your fingers or the tip of the knife.

Method 2: Pull Through

Without cutting the back of the prawn, use your fingers to carefully locate the vein through the opening at the head end. Then, slowly pull the vein through and out of the prawn. This method may take a bit more finesse, but it leaves the back of the prawn intact.

Once you've completed these steps, your prawns will be ready for the garlic hot pot! Remember to handle the prawns with care to avoid any mess, and always wash your hands thoroughly before and after preparing seafood.

Mopita Pans: Safe or Not?

You may want to see also

Preparing garlic

Preparing the garlic

Start by separating the amount of garlic cloves you need from the bulb. Place the bulb on a cutting board with the root side facing up. Press down on the bulb with the heel of your hand to break open the thin skin, making it easier to separate the cloves.

Use a knife to trim the root end and the tip of each clove. You can then peel the skin away and discard it.

Now, it's time to crush the cloves. Place the flat side of a chef's knife over a clove, with the blade facing away from you. Gently press down on the knife to lightly crush the clove. Alternatively, you can use a rolling pin or the bottom of a cup.

Finally, mince the garlic. Cut the peeled garlic cloves into thin slices, and then mince them using a fan chop technique. Place your free hand on top of the blade, near the tip, with your fingertips touching the edge. Rock the knife in a fanning motion until the garlic is chopped to your desired size.

It's important to note that the timing of when you cut the garlic and the size of the pieces will impact the flavour. Minced garlic can easily burn and turn bitter, so be sure to add it after softening other ingredients. It's best to mince the garlic just before adding it to your dish to avoid an overpowering flavour.

Anodized Pans: Safe for Ovens?

You may want to see also

Making the sauce

The sauce is key to this dish, providing a flavourful base for the prawns to cook in and adding a kick of garlic and spice. The sauce is made by first sautéing garlic in butter or olive oil, being careful not to let the garlic brown. Then, other ingredients are added to the pan to create a delicious sauce.

For a simple sauce, you can add tinned tomatoes, tomato sauce, and spices such as granulated garlic, thyme, smoked paprika, salt, and chilli flakes. This creates a sour-sweet tomato garlic sauce that goes perfectly with the prawns and some toasted bread. You can also add a tablespoon of sugar to balance the sourness of the tomatoes.

If you want to add more ingredients to your sauce, you can sauté a leek, celery, garlic, and bay leaves in butter until soft. Then, add white wine and let it simmer briefly before pouring in some cream and bringing it to a boil. Remove from the heat, discard the bay leaves, and purée the mixture until smooth. Season with salt to taste.

Another option is to add parsley, chilli, and paprika to the garlic in the pan. Mix well and let it simmer for a few minutes before pouring the sauce over the prawns.

Pork Shoulder: Choosing the Right Pan for Searing

You may want to see also

Cooking the prawns

Firstly, you'll want to prepare your prawns. For this recipe, you'll need to peel the prawns, leaving the tails intact. Make a cut down the back of each prawn to de-vein them. If you're using frozen prawns, make sure to thaw them first by rinsing them in room temperature or cold water for 5-7 minutes.

Now, it's time to cook the garlic. In a cast iron tapas pan or a small frying pan, heat up some olive oil—about 1/2 inch deep—and add your garlic. You want to cook the garlic over a medium-low heat until it softens and becomes translucent, being careful not to brown it.

Once your garlic is ready, it's time to add the prawns. Place them gently into the pan and sprinkle with a pinch of salt. Cook the prawns for about a minute on each side, turning them over after the first minute.

After another minute, it's time to turn up the heat and add any additional ingredients, such as chilli, paprika, parsley, salt, and pepper. Give everything a good mix and let it simmer for a few minutes.

Finally, it's time to finish cooking the prawns. Depending on your preference, you can either cook them in the pan for a few more minutes until they're done to your liking, or you can transfer them to small ovenproof pots or ramekins and place them in the oven to cook for 6-8 minutes, or until they're just cooked through.

And that's it! Your garlic prawns are now ready to be served and enjoyed.

Stainless Steel Pans: PFAS-Free?

You may want to see also

Serving suggestions

Garlic prawns cooked in a hot pot can be served as a standalone dish or as part of a larger meal. Here are some serving suggestions to elevate your garlic prawns and create a memorable dining experience:

Appetisers and Sides

Serve garlic prawns as an appetiser or entree to whet your guests' appetites. Offer a crusty baguette, fresh, unbuttered bread, or crusty bread rolls on the side to soak up the delicious garlic sauce. For a heartier meal, consider serving the prawns with pasta, such as Vienna bread or noodles like udon, vermicelli, or chow mein.

Salad Accompaniments

Create a refreshing salad to accompany the garlic prawns. Opt for a vibrant tomato salad with a creamed feta cheese or a green salad with red currants and an orange dressing. A green bean salad with a lemon and parsley dressing would also pair well with the prawns.

Hot Pot Extras

If serving the garlic prawns as part of a hot pot meal, provide a variety of dipping sauces and condiments for your guests to customise their dining experience. Set up a DIY sauce station with bottles and jars of soy sauce, hot chilli oil, sesame oil, rice vinegar, black bean sauce, minced garlic and ginger, sliced scallions, slivered hot peppers, peanut sauce, fresh cilantro, and lime juice.

Beverage Pairings

Offer refreshing beverages to complement the garlic prawns. A crisp pilsner, such as Tsing Tao beer, pairs well with the rich flavours of the dish. For non-alcoholic options, consider sour plum tea or suanmeitang, a herbal drink made with smoked sour plums believed to aid digestion.

Dessert Options

Finish the meal with a refreshing dessert to cleanse the palate. Fresh sliced fruit or a simple soft serve ice cream can provide a cool contrast to the savoury flavours of the garlic prawns.

Remember, the beauty of hot pot and garlic prawns is their versatility, so feel free to tailor the serving suggestions to your taste preferences and dietary needs!