Sauteed Prawns with Potato & Basil Cream
SERVES 4 SUPER EASY
A simple, quick starter for friends or family, full of fresh ingredients, and just bursting with flavour. It works perfectly as a canapé too.
12 large king prawns, raw, and peeled
2 Tblsp. oil
2 Tblsp. butter
salt and pepper
12 cloves of garlic, unpeeled
100 ml. (31/2 fl.oz. ) cream
2 Tblsp. chopped fresh basil
2 medium sized waxy potatoes, cooked in their skins
Preheat the oven to 200’C
Make an incision down the rounded back of the prawns. Remove the intestinal track, and with your fingers, press open ( butterfly ) the prawns slightly . This will give them an attractive shape when cooked.
Place the cloves of garlic in a saucepan. Cover generously with water, and bring to the boil. Boil for just one minute, and cool under running water. Peel the cloves. Take a sheet of kitchen foil, place the garlic in the center, add 1/2 Tblsp. butter and 1/2 Tblsp. oil. Pull up the corners of the foil to make a small parcel. Place in a baking dish, and bake for 30 minutes in the oven.
Boil the cream for 1 – 2 minutes, until just slightly thickened. Add the garlic and their juices from the foil pack, and blend in a liquidiser, and season with salt and pepper. ( If you don’t have a liquidiser, simply mash the garlic with a fork, and whisk it into the cream. ) Stir in the basil just before serving.
Cut the potatoes into 12 even slices, and fry in 1 Tblsp. oil and 1 Tblsp. butter until golden brown.
Cook the prawns at the last in the remaining oil and butter. Season them to taste with salt and pepper. Cook them quickly, over a high heat, until lightly browned, this takes about 2 – 3 minutes.
To serve, place three slices of the fried potato on each plate. Top each with a sauteed prawn, and surround with the sauce. Serve at once.