Drunken Butter Pepper Garlic Prawns

It's only apt that I flag off my food blog with my husband's recipe, for he's the one who introduced me to the joy of wining and dining. This 5-minute recipe is so simple that even VK manages to pull it off.

Ingredients:

1. Medium sized prawns - deveined

2. Butter - 1-2 tsp

3. Black pepper - 2-3 tbsp (coarsely ground)

4. Garlic - 2 tbsp (minced)

5. Green/red chillies - (finely sliced)

6. Light soy sauce - 2 tsp

7. Dark soy sauce - 2 tsp

8. Oyster sauce - 1 tbsp

Method:

1. Heat a wok/non-stick pan till it is medium hot (make sure it's not too hot or else the butter will burn).

2. Melt the butter and wait till it starts foaming.

3. Add pepper, garlic and chillies and stir fry for about 15 seconds. (it'll smell heavenly- that's what I call chef's delight!)

4. Add the prawns and stir fry them for about a minute (when you see them curl, try not to wonder whether you're cooking them alive).

5. Now add all the sauces and cook on low flame for about 2 minutes, so that the sauces thicken.

6. See if your prawns are thoroughly done. Their flesh should be opaque. If in doubt, undercook rather than overcook them.

7. Now for the 'drunken' part. I try this often, especially when we have VK's friends over, 'coz it goes well with their drinks. All you have to do is add about 2 tablespoons of whatever liquor you fancy (don't forget to turn off the flame before you add the liquor). We have tried the rum, whiskey and port wine flavours, and they all work very well. Skip this step if you don't want to add liquor.

Extra notes:

1. Make sure that you clean and devein the prawns thoroughly.

2. Avoid the frozen variety, they often taste flavourless. This recipe works best with fresh prawns.

3. It's OK if you don't have all the three sauces mentioned above. Just add whatever Chinsese/Thai sauces you have. I have tried this recipe with only fish sauce and black soy sauce, and it has come out well.

Enjoy with beer!