Enchilada Butter Prawns
Juicy prawns cooked quickly in a rich Enchilada butter made with Kursat’s Enchilada Paste. The roasted chillies and warm spices bring plenty of flavour while the butter creates a rich sauce perfect for dipping with crusty bread.
Ingredients (Serves 2)
250g raw peeled prawns
2 tbsp butter
2 tbsp Kursat’s Enchilada Paste
1 tsp of Kursat's Garlic Paste (Alternatively 1 clove of garlic)
1 tsp Kursat's Preserved Lemon (Alternatively Lemon Juice)
1 tbsp chopped fresh coriander
Salt to taste
Method
Make the Enchilada butter
Melt the butter in a large frying pan over medium heat. Add the garlic and cook for 30 seconds.
Add the paste
Stir in the Enchilada Paste and cook for 1 minute until fragrant.
Cook the prawns
Add the prawns and cook for approximately 2–3 minutes on each side, turning regularly, until pink, opaque and cooked through.
Finish
Drizzle Preserved Lemon and stir through the coriander. Taste and adjust the seasoning if needed.
Serve
Serve immediately with crusty bread to soak up the Enchilada butter.
Shop the pastes used in this recipe
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