TAKITIMU TIGER PRAWS WITH LAO GAN MA CHILLI IN OIL AND ASPARAGUS
It was such a treat to cook these delicious Takitimu Tiger Prawns. They’re HUGE and very flavoursome and my diners all thought they tasted better than crayfish!
If Lao Gann Ma isn’t a staple in your pantry I encourage you to get some now. I used the Chilli In Oil version. Its spice level is warm rather than super hot and the combination of crispy chilli and crunchy peanuts is just divine.
Takitimu Seafood offers a massive range of seafood all delivered to your door and you’re just a click away from turning this recipe into mouth-watering reality. @takitimuseafood.co.nz
800 g Takitimu large raw tiger prawns
⅓ c Lao Gan Ma Chilli in oil (or more if you want!)
1 T olive oil
2 T butter
6 cloves garlic, chopped
Juice of one lemon
Handful of chopped coriander
2 bunches asparagus
Salt to taste
De-head prawns, then butterfly them by cutting down the centre of the belly (don’t cut through the shell). De-vein.
Marinate the prawns in the chilli oil for half an hour.
Cut ends off the asparagus, cut in half and pour boiling water over the spears.
Heat butter and olive oil over a high heat in your Ironclad Pan.
Arrange butterflied prawns flesh side down in the pan and sear for 2 minutes or till crunchy and brown. Now add the garlic and lemon juice and flip the prawns over and cook another 2 minutes on a medium heat.
Remove prawns from the pan and keep warm. Don’t clean the pan.
Dry off the asparagus with a paper towel and fry with the coriander for 1 minute in the juices left in the pan.
Return the prawns to the pan for 30 seconds to heat through.