Buttered Prawns - Dampa Style

Back in 2006, I tested a prawns recipe from FOOD Magazine because at that time I felt we've been wasting precious monies in prawns that were just cooked in pan with little water or cooked the sinigang way. I thought that since prawns were expensive, might as well cook something different, and this dish was it.

When I first cooked it, there were no immediate reactions from my family, although my sister said it was really delicious. At that time, my mom was still favoring my brother a lot - that even if my cooking was good, she would act as if it wasn't, and would rave about brother's cooking even though his dishes oftentimes lack in seasoning.

In 2008, I made the dish again (we rarely buy prawns because of its price), and since I haven't posted this dish in this blog, I decided to share it as my post for Yummy Sunday.




Buttered Prawns - Dampa Style
Recipe by: Mayeth Toledo
{Serves 4 - 5}

Ingredients:

• 1/2 kilo tiger prawns
• 1 cup clear soft drinks (7-Up or Sprite)
• 1 tablespoons cooking oil
• 3 tablespoons butter, divided
• 2 tablespoons chopped onions
• 1 teaspoon minced garlic
• 1 small ginger, crushed
• 3 tablespoons ketchup
• 3 tablespoons white sugar
• 1 teaspoon liquid seasoning
• salt and pepper to taste
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water
• 1 tablespoons chopped spring onions or leeks
  

Directions:

• Marinate prawns in soft drinks for 30 minutes. Remove from marinade and reserve marinade.
• In a pan or large skillet, heat oil and one tablespoon of the butter and sauté the onion, garlic, and ginger.
• Stir in prawns. Add one-half of the soft drinks used as marinade, and the ketchup, liquid seasoning, salt, and pepper. When the prawns change color, stir in the cornstarch solution. Simmer until mixture thickens.
• Turn off heat. Blend in remaining two tablespoons butter.
• Sprinkle with spring onions before serving.I really loved this dish. It was just sad that we rarely buy prawns, but the minute we do, I'm going to cook this again.

*** Jenn ***