Stir-Fried Butter Garlic Prawns with Soy Sauce
Recipe type: Dinner, Lunch, Main Course, Quick Meals
Cuisine: Chinese Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 4
This is the garlic prawns recipe you will want to make over and over again. Imagine the smell and taste of deliciously sweet and saucy lobster. Crunchy, bouncy bites with bold butter garlic flavors. This is it.
  • 12 – 16 unpeeled large tiger prawns
  • 1 tablespoon corn starch
  • 2 tablespoons peanut oil, divided
  • 1 teaspoon unsalted butter
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 1 tablespoon ginger, minced
  • 1 small onion, sliced
  • ¼ teaspoon salt
  • 1 tablespoon [easyazon_link identifier="B015U2MNKC" locale="US" tag="nomrec-20" localize="n"]rice cooking wine[/easyazon_link]
  • 2 stalks green onion, sliced (1 - 2 inches long)
Sauce Mixture
  • 1 tablespoon [easyazon_link identifier="B001FB6BA6" locale="US" tag="nomrec-20" localize="y"]light soy sauce[/easyazon_link]
  • ½ tablespoon sugar
  • ½ teaspoon [easyazon_link identifier="B0001EJ4CU" locale="US" tag="nomrec-20" localize="y"]dark soy sauce[/easyazon_link]
  1. Clean and pat dry the tiger prawns in a large mixing bowl, add 1 tablespoon corn starch and mix
  2. Heat pan over medium high heat, add 1 tablespoon peanut oil and 1 teaspoon unsalted butter to the pan
  3. Add minced garlic, stir and cook until it is almost golden color, then remove garlic and set aside
  4. Pan-seared tiger prawns in the garlic butter infused peanut oil for 1 ½ minute on each side, cook until roughly 80% cooked, remove and set aside
  5. Add 1 tablespoon peanut oil
  6. Add minced shallot, minced ginger and sliced onions
  7. Add a small pinch of salt (~1/4 teaspoon) and cook until onions are softened
  8. Add back the cooked garlic and tiger prawns, stir
  9. Add rice wine, continue to stir
  10. Add Sauce Mixture and continue to stir until the sauce is evenly coated
  11. Add green onion, stir
  12. Cook roughly 1 minute or until the tiger prawns are fully cooked, then serve!
Do not use peeled prawns for this recipe because the shell of the prawns are needed to protect the texture of the meat during the cooking process. It will take longer for the unpeeled prawns to be fully cooked, thus allowing them to soak in more flavors and result in a crunchy and bouncy texture.
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