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Experimenting with fried prawns in olive oil
As a complete novice to cooking, I decided to experiment with extra
virgin olive oil and prawns this evening. First I discovered that the extra virgin olive oil had frozen in my fridge. When I finally managed to warm it sufficiently to fry prawns with, I found that 3 minutes seems to be the minimum time after which they develop a pleasant flavour and a nice golden colour after 5 minutes they begin to taste bland and oily. I'm beginning to think when they have a golden colour is just right. How do the experts fry them? |
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