SKEW­ERED PRAWNS WITH PEP­PER­CORN GAR­LIC BUT­TER

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

Cut­ting the back of the shell makes it eas­ier to clean the prawns and al­lows the but­ter to be placed un­der the shell, ad­ding flavour dur­ing cook­ing and pre­vent­ing the flesh from dry­ing out.

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