Comments on: Garlic-Brandy Prawns

By: Sarah

Sarah — Wed, 17 Jun 2009 00:51:25 +0000

I made this as a noodle dish: doubled the butter and brandy for more liquid (and then threw even more in!). Came out GREAT!

By: Nikmah

Nikmah — Sat, 04 Apr 2009 16:05:57 +0000

Frankly I found many useful recipes at your site, I like it and I have add your side address as my bookmark.

Thanks alot for all your recipe’s contents.

By: brain train

brain train — Fri, 13 Mar 2009 05:30:28 +0000

I just prepared this recipe. I’m a college student, so I don’t always have a ton of time or ingrediants to work with and this was a pretty rad deal. Instead of corn-starch I used flower, to give a bit of a lightly battered feel to the dish, and it worked great. Since I didn’t exactly have a pound of shrimp I just kinda eyeballed the measurements. some salt, some sugar, some flour, bit of butter and BAM, turned out great! Perfect balance of sweet and salty! Put it on some rice and I was in heaven. I also used this great pear brandy I have and that gave it a great rich flavor. I’ll have to try it with the original ingredients at some point, but until then I really liked it this way. Thanks for the recipe, I’m sure I’ll use it again!

By: Deb

Deb — Wed, 28 Jan 2009 19:05:55 +0000

Thanks Jaden!

I used just over a pound of 26-30 count shrimp. BUT, I think I figured out where the additional salt came from! I used salted butter in the dish and probably should have used unsalted. Next time, I’ll know better!

By: SteamyKitchen

SteamyKitchen — Tue, 27 Jan 2009 02:36:12 +0000

Hey Deb,

Sorry that you didn’t enjoy the recipe – just reviewed the recipe and all measurements for salt were correct. It shouldn’t be the shrimp – did you use 1 pound of shrimp? How big/small were the shrimp? Looking forward to troubleshooting w/you.

Jaden