Girona, north of Barcelona.
Siesta gets on my tits
Siesta gets on my tits
Ohh wow, should be some nice prawns then, fresh garlic, fresh parsely. Put just a lil white wine in if you get the chance and it should evaporate but leave the flavour. I got a feeling your prawns will be better than mine
was gonna do exactly that with parsely and garlic. and Spaghetti and olive oil..
sounds fantastic! tell us moooore
The secret will be the black pepper. Ideally it should be, black and cracked from a grinder. Im sticking a photo on facey later as requested by a fish loving friend
Very nice, I do that with clams. Loads of garlic and mushrooms
eww
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Im running out of time but we'll have a Prawn Off tomorrow when I reg with imageshack, wants my email addy etc. I'll put the pics up tomorrow, by pure luck I popped into Morries on the way home and they had Lingustines (sp) at half price so I got some of those aswell, you wanna see the fucking hands on them, luckily they were dead as fuck.
try imgur '27, don't even have to reg for that
Small hourglass island
Always raining and foggy
Use an umbrella
Always raining and foggy
Use an umbrella
or bf2s, it integrates really well with this site
Those Ryanair crew meals aren't too bad eh
I know fucking karate
The Tiger Prawns are 'Black Madagascar' TP's. They turn Pink when ready. I bought them for £4 from Asda earlier in the day (frozen) and de-frosted them while at work
On the way home I stopped off at another supermarket as mentioned and by chance in the 'reduced' section I saw the things with pincers. I wont bother with these again, £1.50 is a great price but they just too fiddley to 'de shell' by hand an a bit painful as the under carrage of the thing has lil ol spikes in. Tasty, but not a patch on the Prawns.
I got a bulb of garlic, chopped both ends off, peeled each individual clove and bashed it with a flat part of a knife/blade. This keeps more of the garlic flavour in the garlic rather than cutting.
I got a wok (as seen above) heated some oil, threw the Lingustines in first, put the garlic on top of these (thats important so you dont burn the garlic).
I gave these a head start as the shell seems harder and they are thicker, then I banged the TP's in, turning them consistantly until pink. Its better to over cook shell fish just to make sure you dont have the squits the next day, nothing worse than spray painting the Royal Dalton with Tiger Prawns all night!
Just before the end I cut a lemon in half, squeezed it into the wok which made it sizzle. I put the other half in the dish I ate them out of and garnished them again, it wasnt over lemon'y at all, got it just right I think.
Next time I will chop a Chilli into the oil before I add the Prawns and add a small amount of White Wine when cooking them. Just before the end I will chuck some chopped Corriander in for extra flavour. It'll compliment the chilli well.
This is what they look like in the dish and again this is something I could serve in a Restaurant no problem. I also think if you get a girl around one night, chuck a movie on, cook these, you'll be in her knickers in no time and you already have smelly fingers. Result!
On the way home I stopped off at another supermarket as mentioned and by chance in the 'reduced' section I saw the things with pincers. I wont bother with these again, £1.50 is a great price but they just too fiddley to 'de shell' by hand an a bit painful as the under carrage of the thing has lil ol spikes in. Tasty, but not a patch on the Prawns.
I got a bulb of garlic, chopped both ends off, peeled each individual clove and bashed it with a flat part of a knife/blade. This keeps more of the garlic flavour in the garlic rather than cutting.
I got a wok (as seen above) heated some oil, threw the Lingustines in first, put the garlic on top of these (thats important so you dont burn the garlic).
I gave these a head start as the shell seems harder and they are thicker, then I banged the TP's in, turning them consistantly until pink. Its better to over cook shell fish just to make sure you dont have the squits the next day, nothing worse than spray painting the Royal Dalton with Tiger Prawns all night!
Just before the end I cut a lemon in half, squeezed it into the wok which made it sizzle. I put the other half in the dish I ate them out of and garnished them again, it wasnt over lemon'y at all, got it just right I think.
Next time I will chop a Chilli into the oil before I add the Prawns and add a small amount of White Wine when cooking them. Just before the end I will chuck some chopped Corriander in for extra flavour. It'll compliment the chilli well.
This is what they look like in the dish and again this is something I could serve in a Restaurant no problem. I also think if you get a girl around one night, chuck a movie on, cook these, you'll be in her knickers in no time and you already have smelly fingers. Result!
+1 would read again. I burnt the garlic on mine a little. Might try it again tonight with chilli.
Anyone else willing to show us their Prawn?
chorizo and mozzarella omelette yum yum
Small hourglass island
Always raining and foggy
Use an umbrella
Always raining and foggy
Use an umbrella
- Superior Mind
- (not macbeth)
- +1,755|6950
Miso soup & bok choy for bfast.
I have a whole folder of prawn. I would get banned for posting it though.1927 wrote:
Anyone else willing to show us their Prawn?
If the women don't find ya handsome. They should at least find ya handy.
Made the prawn thing again yesterday, but added chillies. Was fucking amazing.
Kale and blueberry smoothie
made a Spinach and egg and mushroom and bacon and cheese and jalapeno breakfast burrito for breakfast. Pretty solid.
Being taken out for dinner to a french restaurant for dinner
Being taken out for dinner to a french restaurant for dinner
you're shitting me!Jenspm wrote:
breakfast burrito for breakfast.
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I've been known to have them for dinner...Toilet Sex wrote:
you're shitting me!Jenspm wrote:
breakfast burrito for breakfast.
