Monday, July 5, 2010

Pomegranate and Basil Prawns

I hope everyone had a safe and fun 4th of July weekend! We had a great day and enjoyed the warm day in the Bay Area at Stinson Beach early in the day and ended up in Sausalito for the fireworks.

Since it's just 3 of us celebrating as a family, I decided to prepare the food ahead of time for our picnic lunch instead of carrying a portable grill with us. This way, it will be easy, convenient and not too messy and we can enjoy the day relaxing and not grilling. Here is one dish I prepared.

Ingredients and Preparation:

1 1/2 lbs jumbo prawns (peel and rinse well) (fresh or previously frozen)
10 fresh basil leaves
2 tbs of butter
pinch of ground black pepper
1 tbs of pomegranate molasses

Heat a wok or medium saute pan and add and melt the butter but don't let it burn. As soon as the butter melted, add the prawns and toss with butter and cook for about 3 minutes in high heat while tossing (or stirring). Add the basil, black pepper and molasses. Stir well and cook for another 3 minutes in medium heat. Serve with steam rice or if bringing for a picnic to eat later, let the prawns cool before packing for travel.

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