This recipe calls for cast iron ramekins with a wooden base that have been preheated on a gas stove on low or a hot oven. The ramekins themselves need to be heated up until you add the prawns into them with its cooking oil to have a sizzling effect.
Sizzling Devil Prawns
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- 500 g (1.1 lbs) of raw prawns deveined, you can slice a slit down the back of the prawn so once cooked creates a curl.
- 1 cup of ghee/coconut oil to fry the prawns in when dipped in the pan to cook.
- Desired amount of chilli fresh or dried chilli.
- 5 garlic cloves minced
- Shallots or parsley optional but nice for a bit of flavour and colour. I used the green of the shallot chopped.
- 1-2 tbls sea salt
- While the cast iron ramekins are heating on the stove or a very hot oven, heat the ghee/coconut oil on high heat in a frypan.
- Once the frypan is hot add the prawns in batches if need be. Usually add 5-6 prawns each serve. So depending on the size of the pan.
- Add sea salt on top of prawns and only cook quite quickly, remove them as soon as they change to an orange colour.
- Removing the number of ramekins you need at this stage depending on how many prawns you have cooked, from the oven/stove top with an oven mitt and place on their wooden stand.
- Add the prawns into the ramekins with about 1/4 cup of the hot ghee from the frypan. The sizzling should happen now as you add the garlic, chilli and shallots to the ramekins, they will cook in the sizzling hot ramekin.
- Add the remaining prawns to quickly cook in the oil add them to the other hot ramekins and top with garlic, chilli and shallots. The ramekins need to be hot so they sizzle and cook the garlic and chilli.
- Serve sizzling!
- 5-6 prawns each serve
- Make sure you have everything ready as since the prawns are ready you can add them to the hot ramekins.
- Cast iron ramekins are recommend.
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