|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Prawns With Ketjap Butter |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Prawns With Ketjap Butter recipe on the web!!INDONESIA Prawns the size of lobsters, grilled crackling crisp in the shells, basted with a succulent, sweet-salty mixture of butter and sweet soy sauce-this is one of the specialties of Jakarta’s famous fish house, Sunda Kelapa, and it is delicious enough to eat with your hands, which is what most of the customers do. We can’t get those huge prawns here, but if you live in the Pacific Northwest or Hawaii, try making this recipe with spot prawns; otherwise, use jumbo shrimp in the shells. Serve with Javanese Salad Plate and Shallot Sambal, and steamed rice. _ tbs butter, unsalted _ tbs soy sauce, sweet (ketjap manis), or 1 1/2 tablespoons each regular soy sauce and molasses _ tbs lime juice, fresh _ 1/2 lb shrimp, jumbo, or spot prawns, shells left on but deveined and butterflied 1. Preheat the grill to high. 2. Melt the butter in a small saucepan. Remove from the heat and stir in the sweet soy sauce and lime juice. Brush the cut sides of the prawns with the mixture. 3. When ready to cook, oil the grill grate. Arrange the prawns, cut sides down, on the hot grate and grill until lightly browned on that side, about 2 minutes. Brush the shell sides with the butter mixture and turn the prawns over, using tongs. Continue to grill until lightly browned on the second side and firm and pink inside, 2 to 4 minutes, brushing once or twice with the butter mixture. 4. Transfer the prawns to serving plates or a platter, pour over any remaining butter mixture, and serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
