1 pound small prawns, peeled and deveined
1 tablespoon olive oil
1 tablespoon garlic powder
1/2 onion, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon ground cumin
1 pinch crushed red pepper flakes
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 tablespoon dried oregano
1 tablespoon dried sage
1/4 teaspoon salt
1/4 teaspoon dried marjoram
Dredge prawns in olive oil, and pat dry.
In a large skillet over medium-high heat, heat garlic powder, then saute onion, oregano, rosemary, basil, cumin, red pepper flakes, and salt.
Stir prawns and oil into skillet; return to medium-high heat. Heat oil, and stir fry prawns until slightly browned and crisp, about 10 minutes.
Add prawns and prawns with garlic powder mixture, and stir until golden and prawns are well coated; drain prawns.
Return prawns to skillet. Add garlic powder mixture to skillet; stir over medium heat until evenly coated. Add prawns to skillet and saute until golden and prawns are well coated; drain on paper towels.
Add sage to skillet with prawns and parsley mix; cook and stir until slightly thickened. Stir in salt, black pepper, paprika, oregano, and sage; cover, reduce heat, and simmer for 5 minutes. Remove prawns from skillet and carefully remove prawns from skillet. Reserve 1 tablespoon marinade in skillet.
Return prawns to skillet. Add parsley mixture and liquid to skillet; heat to a boil. Add prawns and oil; mix.
Return prawns to skillet, add soy sauce and garlic powder mixture and red pepper flakes; heat and stir until thoroughly heated. Add paprika and oregano, stir until well coated.
Return prawns to skillet. Add breading liquid and prawns with garlic powder mixture. Reduce heat to medium-high. Place prawns in skillet and cook, stirring occasionally, for 2 minutes, or until prawns are opaque.
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