Wednesday, September 16, 2015

Prawn in Aligue Sauce ala Max's Restaurant

After tasting this prawn in crab roe sauce dish or as we simply call it prawn in aligue sauce at Max's Restaurant in Dubai, I said to myself I have to recreate it at home.

It is dead simple to cook, very quick, less than ten minutes, twenty five with prep time but it is hundred percent super delicious. I promise!

This is how I made it.


Put a medium pan on the stove and apply heat.


Add two tablespoon of butter or two of olive oil for a healthier option like I did.

Add four cloves of minced garlic sauteed until fragrant.

Add the prawns (peeled with tails intact, I forgot to deveined mine but you should do it in yours-it is a must)

Add two tablespoon of crab paste or more as you like (you will find it in Asian stores).

Saute it until the prawns flesh changed its color from opalescence to opaque. Prawns cook easily and overcooking it makes it tough. For succulent prawns, two to three minutes is enough.

Add salt and pepper just to taste but easy on the salt, the crab roe has salt in it already

Lastly, squeeze some lemon juice into it to lift all the flavors.

Garnish with more lemon wedges, chili on top or chopped chives. Serve with hot steaming rice and enjoy!

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