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Prawns in garlic butter recipe

Prawns in garlic butter recipe

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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

Garlic prawns are a delicious starter and a great way to kick off a variety of meals. Be sure to serve with some buttered bread for mopping up all the yummy garlic butter after you have enjoyed the prawns.

5 people made this

IngredientsServes: 4

  • salt and pepper, to taste
  • 1kg king prawns, shelled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic
  • 120ml white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 bunch parsley, minced

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Season the prawns to taste. Melt butter in a large frying pan over a medium heat then add the prawns and cook for a minute on high heat. Crush the garlic and add to the prawns. Turn the prawns over and cook for another couple of minutes until pink. Remove the prawns from the frying pan, place in a bowl and set aside.
  2. To the frying pan, add the wine, lemon juice, lemon zest and minced parsley; season to taste. Bring to a simmer over a high heat and reduce for a couple of minutes. Serve the prawns drizzled in garlic butter.

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Reviews & ratingsAverage global rating:(1)

Delectable Garlic Butter Prawns Recipe, with Wine!

Seafood in any form is welcome to non-vegetarians and being an avid seafood lover, there is no dearth of this marine food in my eager kitchen. Prawns – small or large prawns – are unfailingly stocked in my icer. In my view, prawns can be used in soups, appetizers , as well as main fare which brings us to our dish for today “Garlic Butter Prawns”. It combines well with almost any gravy , or rice based dish and is the most versatile i n the seafood family.

While one can dish out a tuna salad, a prawn balchao pickle, lobster cakes, shrimp

cocktails, smoked salmon sushi, prawn tempura and such – it’s the “garlic butter prawns” that scores over all. For one, its preparation is fuss-free, it’s easily available and tasty and it can be transformed to a paste, or a curried delight or form the filling of dumplings.

As I always maintain in most of my shortcut recipes posts, time is in short supply to most, I’d rather go along with a recipe without much ado as this Garlic Butter Prawns recipe.

Garlic butter prawns

This simple stir-fried dish uses fresh Australian garlic in a buttery sauce to coat delicious and tender prawns. If you want to make things even easier, you can skip the deep-frying step and just cook the prawns directly in the garlic butter sauce.



Skill level


  • 600 g large whole green prawns
  • 2 tbsp cornflour, plus 1 teaspoon extra for thickening
  • 1.5 litres vegetable oil, for deep frying
  • 50 g butter
  • 10 garlic cloves, roughly chopped
  • 1 tsp fish sauce
  • 1 tbsp Shaoxing wine
  • a good pinch of sugar

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 15 minutes

1. Peel the prawns and reserve the shells. Butterfly the prawns by cutting a deep slit along the back of the prawns. Remove the intestine and flattening the prawn meat gently.

2. Place the reserved prawn shells in a saucepan with 1.5 litres of water and bring to a simmer. Simmer for 15 minutes, then strain and discard the shells.

3. Place the prawn meat in a bowl with 2 tbsp of cornflour and 125 ml (½ cup) of cold tap water. Stir to combine, then rub the prawns in the cornflour mixture and set the prawns aside for at least 15 minutes.

4. Place the oil into a large saucepan and heat to 175˚C. Remove the prawns from the cornflour mixture and add to the hot oil. Deep-fry the prawns for about 2 minutes or until nearly cooked through, then remove and drain on a wire rack placed over a tray.

5. Heat a large wok over medium heat, then add the butter and the garlic. Fry the garlic for 1 minute until fragrant but not yet browned. Add 2 tbsp of the prawn stock, the fish sauce, Shaoxing wine and a generous pinch of sugar. Add the prawns and toss through the garlic butter sauce. Mix the extra cornflour with 1 tablespoon cold water and add to the prawn mixture. Stir until the sauce has thickened slightly, then serve immediately.

Adam Liaw visits bushfire-affected communities and creates dishes using their local produce in Adam Liaw's Road Trip for Good.

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Best Prawns butter garlic recipe

Prawns are great source of high quality protein and provides some of the most important Vitamins and minerals that make up a healthy diet.

Below you can read one of best prawns recipe which is very healthy and easy to make. You needs some basic ingredients to make this delicious prawns recipe at home and can impress your guest as well.

This prawns butter garlic recipe is a stir fry Chinese style recipe where prawns are coated with a batter and deep fried and then stir fried with butter, garlic and vegetables.


1. Peel and devein the prawns first, clean and wash them properly. Let them pat dry using a napkin or tissue paper.

Don't make the batter thin as it won't coat the prawns properly.

Coat the prawns with the batter and deep fry in oil for 2 minutes or until crisp golden.

Making butter garlic prawns

Heat 1 tablespoon cooking oil with 2 butter cubes in a wok or pan. When the butter melts add chopped garlic and onions and fry for 1 minute or till golden brown.

Then add diced bell peppers, zucchini and Chinese cabbage. Saute them for a while then pour little water and cook the vegetables for 1 minutes.

Therefore add salt,white pepper powder, small pinch of sugar and the fried prawns and mix well.

Next pour fresh cream and chopped spring onions. Give them a good mix so that the prawns are well coated with the butter garlic sauce.

Switch off the flame and remove them in a serving plate. Topped with some fried chopped garlic and sprinkle chopped spring onions to serve.

For more indo Chinese recipes

Prawns butter Garlic recipe

Prep time 12 min Cook time 8 min
Serve 2
Author :- Mobasir hassan

  • 6 - 8 medium size Prawns
  • Diced shape red and yellow bell pepper 6 -7 pieces
  • Diced shape green and yellow zucchini 6 -7 pieces
  • Few chinese cabbage leafs
  • 1 tablespoon chopped onion
  • 2 teaspoon chopped garlic
  • 1 tablepoon chopped spring onions
  • 1/4 tablespoon white pepper powder
  • 2 tablespoon fresh cream
  • 2 butter cubes
  • 2 tablespoon corn flour
  • 1 tablespoon all purpose flour
  • Small pinch of Sugar
  • Salt as per taste
  • Oil as required
  1. Peel the prawns and devein them. Wash them under running water and clean all the dirt.
  2. Mix the corn flour with all purpose flour, salt and pepper powder. Pour little water to make a thick batter.
  3. Coat the prawns nicely with this batter from all sides and deep fry for 2 minutes or till crisp golden.
  1. Heat 1 tablespoon cooking oil with 2 butter cubes in a pan or wok in medium heat flame and saute the garlic and onion till light brown.
  2. Add the diced vegetables and Chinese cabbage and saute for 1 minutes.
  3. Pour little water and cook the vegetables for 2 minutes.
  4. Add salt, pepper and fried prawns in the wok.
  5. Add a small pinch of sugar and stir everything nicely for a while.
  6. Pour the cream, spring onions and give everything a nice mix so that the prawns are well coated with this butter garlic sauce.
  7. Remove and serve hot by sprinkling some chopped spring onions over them.

prawns butter garlic recipe video

1. Heat the butter in a medium saucepan over a low heat (preferably on a gas flame) and add the garlic.

2. Cook the butter, garlic and capers together for about 10 minutes until the garlic is lightly browned and the butter is starting to colour. (If you have peeled the prawns yourself, add the prawn heads to the butter for extra flavour, but remove them before adding the prawns.)

3. Add the prawns, season well with salt and pepper and cook for 5-6 minutes. Add the brandy and warm it a little, then tilt the pan to ignite it with your cooktop's gas flame (or use a match).

4. Wait for the brandy to stop burning, then scatter with parsley and serve with lightly grilled bread.

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Prawns in Butter Garlic Sauce

Apply decent amount of salt to the prawns & keep aside for 15mins. Since this dish has a lot of butter, keep the salt content in the butter in mind too while adding salt to the prawns

In a nonstick pan on a low flame, heat the oil & the butter. The reason you add oil first is because if you add butter first, it will burn. Thus you add the oil to stop the butter from burning.

Add the garlic & cook for a minute or two. Keep the flame low on all times as you want to cook the garlic & not sauté it. So it almost boils off in all the butter & oil.

Once the garlic is soft, crank up the heat to medium flame but never on high flame & add the prawns.

Sprinkle a generous amount of freshly crushed black pepper.

Give it a stir & cover it for exactly four minutes.

Sprinkle chopped parsley & drizzle lemon juice & mix nicely so that the lemon juice is mixed evenly. Carefully remove the prawns in a serving dish leaving the sauce & all the juices in the pan.

Now crank up the heat on high flame to dry out all the excess moisture & water from the sauce. What should remain in the pan is the soft garlic along with a nice buttery-salty-peppery-yummy sauce.

Drizzle this sauce on the prawns & serve immediately.


  1. 250gms Prawns shelled & deveined
  2. 2 tbsp Olive oil
  3. 40gms Butter
  4. 3 tbsp Garlic finely chopped
  5. 1 tsp Parsley finely chopped
  6. Lemon juice from half a lemon
  7. Freshly crushed black pepper
  8. Salt to taste

Garlic Butter Shrimp

Yield: 4 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!


  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1/4 cup chicken stock
  • Juice of 1 lemon, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes set aside.
  2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  3. Stir in shrimp and gently toss to combine.
  4. Serve immediately, garnished with parsley leaves, if desired.

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