What to do with garlic & prawns

Before this starts to look like a post with a theme, it is worth noting that it's inadvertent. When I buy something I like, I tend to buy in bulk and then wonder what to do with the excess. See, raw prawns are hard to find here, and where I usually get them, they are sold in either an 800g bag or a frozen block of 1.8kg, in both cases already headless. I don't think I need to state the obvious...

So you see, I can't extricate, say, 20 prawns from the frozen block and use the rest later, since they're all tightly packed in overlapping layers, making it necessary to thaw the whole block. As for the garlic part, I didn't notice it during the preparations, and it was only after I'd started sinking my teeth into my prawns that I realised ALL of them were basted in some way with garlic.

Typically, I prepare the 1.8kg of prawns in 3 different ways, one of which is almost always Black Pepper Prawns, with the shells on. Cutlery is not a recommended part of this experience, and is even frowned upon.

How to: Crush as much garlic as you want (I think I easily crushed 10 cloves) and crack as many black peppercorns as you can handle. Melt some butter over high heat, fry half of the garlic until it turns white, then add the pepper and fry for a few seconds. Add oyster sauce, light and dark soya sauces in equal parts. When the sauce starts bubbling, throw in the prawns and fry until they are cooked through. Add the other half of the garlic, stir and serve with rice.

Variations: Add red chilli if you like it fiery, or add all the garlic at the same time if you don't like it too pungent. Lobster or crabs instead of prawns.

Body Count: A lot

This is my first time making Lemongrass Prawns, but the baste is not new to me - I just habitually use it with chicken.

How to: Pound or blend 2 stalks of lemongrass with 3 shallots (or 1 onion), 1 chilli and 4 cloves of garlic to obtain a fine paste. Add 1/4 tsp salt and

1 Tbsp each of soy sauce, oyster sauce, fish sauce and honey. Put prawns and baste in a freezer bag and let it season for a few hours or overnight. Thread the prawns on a skewer and grill.

Variations: Chicken, beef or pork instead of prawns.

Body Count: A lot

Finally, one of my favourite recipes for getting rid of this bottle of nasty tequila I bought way back in 2003, with which I have trouble making real Margaritas. Well, I can make those margaritas, I just can't overcome what smells suspiciously like industrial alcohol, you know, the kind you get in antifreeze? I've yet to find a decent brand of tequila here, so in the meantime, I'll continue to make Margarita prawns:

How to: Mix equal parts of lime or lemon juice, orange juice and tequila with 4 crushed cloves of garlic, 2 green chillis or jalapenos (finely minced), 1/2 a cup of chopped coriander, 1 tsp salt and 1 tsp cumin. Pour into a freezer bag with the prawns and season for a few hours. I left them overnight, and the lemon juice half-cooked the prawns, thus shortening their oven sentence.

Variations: Use Triple Sec instead of orange juice.

Body Count: A lot!

(Hey Trupti & Sandeepa, should have done this earlier, for Independence Day! :) Look at those colours!)