Juicy prawns cooked in butter, garlic and spring onion with Shaoxing rice wine and light and dark soy sauce. Ready in minutes, this savoury dish is ideal served with steamed rice and vegetables.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Prawn Recipes · Garlic Butter · Quick & Easy · Stir-Fry
Ingredients
- 225g raw prawns, with shells and heads on
- 2 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 25g unsalted butter
- 1 tbsp minced garlic
- 1 spring onion, cut into 4cm pieces
- 25ml water
- 1 tbsp cooking oil
- Oyster sauce, optional, for serving
Method
1. Prepare the prawns
Place the prawns in a bowl and pour over the Shaoxing rice wine.
Mix well and set aside while you prepare the remaining ingredients.
2. Heat the butter and aromatics
Heat a wok over medium heat.
Add the cooking oil and butter.
Once the butter has melted, add the spring onion and minced garlic.
3. Cook the prawns
Stir-fry the garlic and spring onion for approximately 30 seconds, until fragrant.
Add the prawns, light soy sauce, dark soy sauce and water.
Stir-fry, turning the prawns frequently, until they turn pink and are thoroughly cooked. This should take approximately 3–4 minutes, depending on the size of the prawns.
4. Serve
Transfer the garlic butter prawns to a serving dish.
Serve immediately with steamed rice and choi sum drizzled with oyster sauce, if desired.
Notes
- Don't overcook the prawns: Prawns cook quickly and can become tough if left on the heat for too long.
- Use shell-on prawns: Keeping the shells and heads on adds extra flavour to the dish.
- Adjust the sauce: The light and dark soy sauces provide both seasoning and colour. Taste before adding any additional salt.
- Add oyster sauce: A little oyster sauce can be used when serving the vegetables for extra savoury flavour.
- Serving suggestion: Serve with steamed jasmine rice and lightly cooked choi sum.
