Garlic Butter Cheesy Prawn
Garlic Butter Cheesy Prawn
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Votes: 1
Rating: 5
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This recipe was prepared for me by our good friends we had over as house guests. Very tasty and easy to prepare. This recipe uses large prawn so it is not an inexpensive meal. This can be an appetizer, at a pot luck meal, or as a main dish. This recipe is listed for what is shown in the photos, 14 large prawn.
Servings Prep Time
14 prawn 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
14 prawn 10 minutes
Cook Time
10-15 minutes
Garlic Butter Cheesy Prawn
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This recipe was prepared for me by our good friends we had over as house guests. Very tasty and easy to prepare. This recipe uses large prawn so it is not an inexpensive meal. This can be an appetizer, at a pot luck meal, or as a main dish. This recipe is listed for what is shown in the photos, 14 large prawn.
Servings Prep Time
14 prawn 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
14 prawn 10 minutes
Cook Time
10-15 minutes
Ingredients
Servings: prawn
Instructions
  1. Preheat your oven to 200 C (390 F), line a 9x13 baking dish with foil.
  2. Split the body of each whole prawn, including the head, to nearly through and gently spread apart and place in the baking dish. Photo shows the size of prawn used.
  3. With the room temp butter, mix in the garlic, using a spoon and your fingers, put some garlic butter into each prawn as shown in this photo.
  4. Place in the oven then reduce the temp to 180 C. Bake for 5-10 minute or until the shells turn orange, remove from the oven and add a small slice of cheese to each body of the prawns and bake for another 5 minutes or until the cheese is melted, remove from oven, sprinkle with some chopped spring onion, serve.
Recipe Notes

The cost break down is hard with this recipe as I do not know how many large prawn are in a kilo. One kilo is 350 Baht. I will say this is between $1 and $1.50 per serving. When I make this again I will provide more accurate pricing information. This is listed as an appetizer as well as a main dish.

Original recipe provided courtesy of good friend, Yui Hinton.
Thailand.

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