16 large raw king prawns (jumbo shrimp), left whole and unpeeledSHELL-ON CANTONESE GARLIC KING PRAWNS
Mum and Dad bought the Panda Restaurant in the mid 80s; I was 11 years old and worked as a pot washer in the kitchen before moving on to the range and starting my training as a chef. It’s strange how some memories remain so clear, like my fondness for the smell of this dish. I think it’s the amazing combination of garlic and butter being cooked together that always tickled my nose and made my mouth water.
16 large raw king prawns (jumbo shrimp), left whole and unpeeled
1 medium white onion, finely diced
5 garlic cloves, finely chopped or grated
1 green (bell) pepper, finely diced
4 tbsp salted butter
From the store cupboard
2 tbsp vegetable oil
1 tsp sugar
½ tsp salt
¼ tsp white pepper
Carefully cut a slit along the back of each prawn and remove the digestive tract. Rinse under cold water, drain and set to one side.
Place your wok over a medium-high heat. Once hot, add the oil and swirl around the pan to warm, then add the diced onion and fry for 30 seconds, followed by the garlic; continue to fry for 20 seconds. Next add the green pepper and after 30 seconds add the drained whole king prawns. Continue stir-frying for 2 minutes, by which time the prawns should have started to turn pink.
Add the butter and evenly sprinkle in the sugar, salt and pepper. Mix well and fry for a further 2–3 minutes until the prawns are cooked through. Serve and enjoy.
