Asian Garlic Prawns

As much as I love my juicy, succulent prawns, I have to admit-without the right ingredients, its not quite as satisfying. Sad, but true. Which is why the accompanying ingredients are very important. Being an ingredient renowned for their pungent aroma and intense taste, I guess I can safely say you can’t go wrong when using garlic with those prawns.

Also called the 'stinking rose', the garlic has been an ingredient almost synonymous with antibacterial and antibiotic properties for a very, very long time. Though their antibiotic properties reduce significantly with cooking, garlic is also believed to be able to help regulate cholesterol and lower blood pressure levels. When choosing garlic, it is advisable to go for aged ones as they have more powerful antioxidant effects, which helps protect the body against damaging free-radicals. The sulphur content in the garlic is the substance responsible for its taste; the stronger the taste of the garlic, the higher its sulphur content, and hence, the higher its medicinal value. They work very well in providing flavouring to the prawns when added to them, making them anything but bland.

Thinking of ways to get rid of that garlicky breath said to ward off the living dead? If you ask me, I think they would scare off any living mortal as well, so do remember to pop in some mints! There - simple!

Asian Garlic Prawns
Preparation time: below 10 minutes
Cooking time: 5 minutes
Serves 4

8 medium sized raw tiger prawns, deveined and shell removed with tails intact
6 garlic cloves, roughly chopped
5 kaffir lime leaves, finely chopped
3 tablespoon extra virgin olive oil
salt and pepper for taste

1. Place prawns, garlic, kaffir lime leaves and extra virgin olive oil in a large bowl.
2. Combine mixture well and season with salt and pepper
3. Cook prawns on a cast iron pan over high heat for 2 minutes on each side, turning the prawns once its colour has changed
4. Serve on a platter as an appetizer or finger food over BBQ