Pan fried Prawns & Butter head with Butter

Ingredients:
1 Butterhead, peeled, washed & drained
500 gm medium / big sized prawns, removed shell & vein - retail tail
2 cloves garlic, minced
Salt & pepper to taste
Butter for pan frying
1 tsp salt (I do not have Kosher salt, so I just used regular salt)

Method:
1. Remove prawn's shells & vein, retain the tail.
2. Prepare a bowl of ice cubes with cold water. Add in a tsp of salt. Soak prawns in the cold water for 10 mins.
3. Pat dry with kitchen towel.
4. Season prawns with dash of salt & pepper. Rub some corn flour on it & set aside.
5. Heat up non-stick pan with butter, wipe the pan with kitchen towel to coat the pan evenly.
6. Put in prawns, one by one and leave some gaps among them. Pan fry gently with low heat.
7. Leave the prawns to cook, once turn pink, turn to another side and pan fry quickly till prawn is pink.
8. Pan fry another batch of prawns by clean up the pan with kitchen towel again & rub more butter on the pan.
9. Set the prawns aside. Heat up another batch of butter.
10. Stir fry butter head gently, just to lightly cook it. This can retain some crunchiness of the butter head.
11. Dish up, arrange the butter head beside the prawns. Serve.


* I found this superb way to cook crunchy & bouncy bite of prawns from Jaden's website. This is indeed a superb & real tactics of making the prawns more bouncy. Her tips was soaking the prawns in a bowl of cold water with ice cubes & kosher salt. Take a look!

Reference of Kosher Salt here.