Garlic Prawns
Garlic Prawns
Ingredients
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 6 garlic, cloves, peeled and roughly chopped
- 1 red chili, roughly chopped (seeds removed for less heat, optional)
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 spring onions, green parts only, chopped, divided
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the peeled prawns, roughly chopped garlic, and chopped red chili to the hot oil in the pan. Spread them out in a single layer as much as possible.
⏱️ 1 min
- 3
Sauté the mixture, stirring occasionally, for 3 to 5 minutes, or until the prawns turn opaque and pink/orange. Be careful not to overcook them.
⏱️ 4 min
- 4
Pour the dry white wine into the pan. Allow it to simmer for about 30 seconds to deglaze the pan and reduce slightly.
⏱️ 1 min
- 5
Add the unsalted butter to the pan. Stir gently until the butter has melted completely and is incorporated into the sauce, creating a rich, glossy consistency.
⏱️ 1 min
- 6
Season the dish with salt and freshly ground black pepper, adjusting the amounts to your taste preference.
⏱️ 1 min
- 7
Add about two-thirds of the chopped spring onions (green parts) to the pan and stir to combine with the prawns and sauce.
⏱️ 1 min
- 8
Immediately transfer the cooked garlic prawns and sauce from the pan into a serving dish.
⏱️ 1 min
- 9
Garnish the dish with the remaining fresh chopped spring onion before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 6 garlic, cloves, peeled and roughly chopped
- 1 red chili, roughly chopped (seeds removed for less heat, optional)
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 spring onions, green parts only, chopped, divided
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the peeled prawns, roughly chopped garlic, and chopped red chili to the hot oil in the pan. Spread them out in a single layer as much as possible.
⏱️ 1 min - 3
Sauté the mixture, stirring occasionally, for 3 to 5 minutes, or until the prawns turn opaque and pink/orange. Be careful not to overcook them.
⏱️ 4 min - 4
Pour the dry white wine into the pan. Allow it to simmer for about 30 seconds to deglaze the pan and reduce slightly.
⏱️ 1 min - 5
Add the unsalted butter to the pan. Stir gently until the butter has melted completely and is incorporated into the sauce, creating a rich, glossy consistency.
⏱️ 1 min - 6
Season the dish with salt and freshly ground black pepper, adjusting the amounts to your taste preference.
⏱️ 1 min - 7
Add about two-thirds of the chopped spring onions (green parts) to the pan and stir to combine with the prawns and sauce.
⏱️ 1 min - 8
Immediately transfer the cooked garlic prawns and sauce from the pan into a serving dish.
⏱️ 1 min - 9
Garnish the dish with the remaining fresh chopped spring onion before serving. Serve hot.
⏱️ 1 min