Prawns Thermidore

To butterfly-cut means to make an incision on the prawn with a sharp knife. Go in on the side where its feet are, cutting almost all the way to the other end. Open and flatten the prawn, then place shell-side-down on a baking sheet before putting the filling. In making the cream sauce, use a whisk to get it smooth and lump-free.

 
Serves 6  Prep Time 30 minutes Cooking & Baking Time 25 minutes

For the cream sauce
2 tablespoons butter
2 tablespoons flour
1 piece chicken broth cube
1/2 cup water
1 cup all-purpose cream
salt and pepper to taste

For the filling
1/4 cup butter
1 medium onion, finely chopped
2 tablespoons chopped celery
1/2 cup sliced mushroom
1/3 cup diced green bell pepper
2 cups cooked, chopped shrimp meat
1 8-gram pack Maggi Magic Sarap
1 teaspoon paprika
1/2 cup bread crumbs
1/2 kilogram prawns, deveined, butterfly cut
quick-melting cheese

1  Make the cream sauce: Heat butter in a small saucepan. Stir in flour and cook for 1 minute or until slightly brown. Add broth cube and water. Gradually add the all- purpose cream while continuously stirring and until fully incorporated. Season with salt and pepper. Set aside.

2  Prepare the filling: In a skillet, melt butter. Sauté onions, celery, mushrooms, and pepper. Stir in shrimp meat. Season with Maggi Magic Sarap and paprika. Add breadcrumbs and cook for another 30 seconds.

3  Pour in prepared cream sauce and simmer for a few minutes or until liquid is reduced. Set aside.

4  Fill in prepared prawns with the filling. Sprinkle generously with grated cheese on top. Broil in a preheated oven until the cheese melts, about 5 to 10 minutes.

Photography by David Hanson  │ Styling by Sharlene Tan

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