Ingredients:
For grilled prawns/shrimps
- 2 pieces large prawns/shrimps, about 1 lb (0.5 kg);
- 2 pieces bamboo skewers;
- 1 teaspoon vegetable oil (for high heat);
- 2 teaspoons unsalted butter;
- Sea salt.
For lemon garlic caper sauce
- 5 - 6 caper berries, or 1 tablespoon capers;
- 1 tablespoon minced garlic;
- 2 tablespoons lemon juice;
- 1 tablespoon Japan vinegar;
- 1 teaspoon honey, adjust to taste;
- 1 teaspoon olive oil;
- Sea salt, adjust to taste.
Recipe:
Serving for 2
(1 prawn/shrimp as appetizer)
For grilled prawns/shrimps
- Pre-heat oven to 350˚F (180˚C);
- Devine prawns/shrimps;
- Clean and wrap with paper towel to dry;
- Put back to refrigerator until ready to cook;
- Push bamboo skewers in prawns/shrimps lengthwise to hold the shape;
- Add vegetable oil in a sauté pan over medium high heat;
- Place prawns/shrimps in;
- Turn after a minute and cover;
- Cook until prawns/shrimps turn pink, about 1 1/2 minutes on each side;
- Put in oven for 2 minutes and 1 minute on ther side if it needs;
- Take them out and let them rest before cutting;
- Melt 2 teaspoons unsalted butter in the hot sauté pan;
- Mix in 1/4 teaspoon sea salt, adjust to taste;
- Add butter sauce to prawns/shrimps
- Top with lemon garlic caper sauce, serve warm.
For lemon garlic caper sauce
- Slice caper berries;
- Mix minced garlic and lemon juice;
- Add in honey, adjust to taste;
- Then caper berry slices;
- Add sea salt, adjust for taste;
- Top with olive oil.