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Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.

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.

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.

Pour the dry white wine into the pan. Allow it to simmer for about 30 seconds to deglaze the pan and reduce slightly.

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.

Season the dish with salt and freshly ground black pepper, adjusting the amounts to your taste preference.

Add about two-thirds of the chopped spring onions (green parts) to the pan and stir to combine with the prawns and sauce.

Immediately transfer the cooked garlic prawns and sauce from the pan into a serving dish.

Garnish the dish with the remaining fresh chopped spring onion before serving. Serve hot.


Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.

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.

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.

Pour the dry white wine into the pan. Allow it to simmer for about 30 seconds to deglaze the pan and reduce slightly.

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.

Season the dish with salt and freshly ground black pepper, adjusting the amounts to your taste preference.

Add about two-thirds of the chopped spring onions (green parts) to the pan and stir to combine with the prawns and sauce.

Immediately transfer the cooked garlic prawns and sauce from the pan into a serving dish.

Garnish the dish with the remaining fresh chopped spring onion before serving. Serve hot.
