Grilled King Prawn Macanese style (Gambas a Macau)
Grilled King Prawn Macanese style (Gambas a Macau)
Serves 4
   20 large prawns with shell on
   150 g red chilli
   70g garlic
   50g shallot
   30g spring onion
   150ml white wine
   150g butter
   3 bay leaves

Remove the head and tail of the prawns, slice open the body from the back and rub with salt. Chop garlic, shallot, red chilli, spring onion into small pieces and mix with bay leaves and white wine into a mixture.
   Stuff a little mixture inside the prawn back and fry in oil. Melt the butter and stir-fry the remaining mixture into a sauce, then put sauce on top of prawn and serve.

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