New Orleans Prawn 新奥尔良虾

New Orleans Prawn 新奥尔良虾

New Orleans, I haven't been there, but I am fortunate to have tried this New Orleans prawns, because they are sooo finger-licking good! This is a strongly recommended dish, it is so simple, barely any skill required but it tasted like a whole lot of efforts had been poured in to make it! 

The weather is so hot recently that it had been a while since my last visit to the wet market. So... no fresh prawn, only frozen one. Somehow I find that frozen vannamei prawn had a slight crunchy texture. I read that some people actually soak their prawns in baking soda to achieve that kind of texture but with these frozen prawn, you don't need to do anything at all!

DG bought a bottle of super spicy hot sauce so we used one tablespoon of it together with one tablespoon of the Frank's hot sauce. The result is - shiok ah~~!

New Orleans Prawn


  • 30g butter (salted)
  • 3 clove garlic, chopped
  • 250g (around 9 pieces) prawn, deshelled, tail-on
  • 2 tbsp hot sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp white wine
  • 1 tbsp + 1 tsp lemon juice
  • 1/4 tsp paprika
  • 1/10 tsp oregano (dried)
  • 1/10 tsp thyme (dried)
  • coriander
  • yellow lemon wedges
Cooking Directions
  1. In a frying pan, melt butter and saute garlic till fragrant.
  2. Add in B and cook until sauce thicken.
  3. Add in prawn and cook for 2-3 minutes per side.
  4. Garnish with coriander and lemon wedges


  • 30克牛油(有盐)
  • 3瓣大蒜,切碎
  • 250克(约9个)虾,去壳,留着尾巴的壳

  • 2汤匙辣酱
  • 2汤匙隐汁
  • 3汤匙白酒
  • 1汤匙+1茶匙柠檬汁
  • 1/4茶灯笼椒粉
  • 1/10茶匙牛至(干)
  • 1/10茶匙百里香(干)

  • 香菜
  • 黄柠檬角


  1. 在煎锅,融化牛油炒香蒜蓉。
  2. 加入B,煮至汁稍微浓稠。
  3. 加入虾,每边煮2-3分钟。
  4. 用香菜和柠檬角装饰。


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