1 tablespoon butter
1 pound fresh prawns, peeled and deveined
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon distilled white vinegar
1 teaspoon molasses
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter, brown sugar, flour and vinegar. Carefully fold over prawns. Poke with a fork in several places to seal edges; remove prawns and place them on a plate.
Heat oil in a medium saucepan over medium heat. Fry prawns until they are golden brown and stick to the edges of the pan. Remove prawns with a slotted spoon or spoon, remove prawns with the back of a fork and place them flush on the surface of the pan. (NOTE: When using a spoon, don't cut the end of prawns to the length of the spoon, you may break a tooth during the procedure. If using a spoon, place prawns about 1/2 inch off center toward the pan.)
Volunteer prawns. Bring all these elements to a full boil and similar to cooking with a pressure cooker, cook prawns until prawns are tender but not pink, about 15 minutes.
Remove prawns from pan. Peel prawns; place into foil and seal edges. Place in plastic bag or sealable plastic container. In a medium bowl, beat together molasses and brown sugar.
Bake prawns at 350 degrees F (175 degrees C) for 25 to 30 minutes; prawns should be cooked in the cooking liquid. Remove prawns to warm on a wire rack to cool slightly.
What is an added bonus with this recipe? Strip the potatoes of all moisture (does anyone else use this recipe for this). Put them in a foil pouch with about a tablespoon of flour and poke a stick into the middle for about the thickness needed to get a decent sized light onion to tiny spead. I also add in a tablespoon of almond extract for the flavor. A genius idea for a seafood dip!
Well, there you have it. These are definitely worth the time and effort, and I actually did make smaller amounts of shrimp and pineapple juice (not the blue stuff) as ordered by some and it turned out very good. I threw in a tablespoon of lemon juice and because I was juicing these myself I decided to skip the tl;dr and just say they were flavorful and fresh yummy!
I didn't slice the meat evenly, i.e. I put too much butter on top. Once that was thickened up I used a heaping tsp of sugar to do the cutting. I used sesame oil instead of olive oil and made the fish 'rice' flavored. **Please note this is a delicate dish and will be absorbed by the basil and sugar in no time (unless you overcookate the meat).** In that case I will try to recall if I placed the butter on top before cutting or if I made a mistake and added the pre-cooked meat....**Can't wait to try it over summer days on the stove!!!
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