This Chilli Garlic Butter Prawns is to die for. You will honestly be scraping every last bits of that sauce from the pan, that I promise. Well, it’s what my hubby and I were doing…yum!
I am not a prawn lover, I don’t go crazy over prawns. But I do love the flavors it leaves behind in the sauce that it’s cooked in. My hubby is crazy about prawns. Like with everything else Lock Down has not given us a chance to shop like crazy. So if I do pop out and find half decent prawns I just grab them.
Woolies has beautiful Tiger Prawns that I usually buy but the last few weeks I couldn’t find any. So I had to settle for some large ones, the only ones that looked good and seemed fresh, from Food Lovers Market.
We were not disappointed, they were not huge but they were fresh and delicious. From my experience I do not buy the pre-cooked prawn meat, it’s always rubber like no matter how I cook it. I therefore stick to buying prawns in the shell.
If you’ve tried my recipe for Creamy Chilli Garlic Prawns Pasta, this recipe is very similar but without the cream. It seems like a lot of butter for this recipe but trust me you need it. It what makes this Chilli Garlic Butter Prawns so super delicious.
I also prefer to finely chop my chillies rather than blend them. I love those little pieces of chilli in the sauce. However, you can blend the chillies and garlic if you prefer.
You can marinate your prawns for 30 minutes or cook it immediately. I always add a little bit of oil when using butter to fry stuff because the butter does tend to burn. Oil prevents the butter from burning.
When frying prawns it’s best not to overcrowd your pan. I suggest you cook them in two batches so they don’t become boiled prawns. Once they are done make sure you have enough crusty bread to mop up that delicious garlic butter that’s left behind, you can thank me later.More Prawn Recipes you can try:
Chilli Garlic Butter Prawns
- 500 gram prawns
- 6 tbsp butter
- 1 tbsp oil
- 4 large garlic cloves minced
- 3 green chillies finely chopped
- 3 birds eye chillies finely chopped
- 1 tsp chilli flakes
- 1&1/2 tsp paprika
- 1 lemon zest and juice
- 1 tsp salt
- 1/2 tsp black pepper
- parsley to garnish
- Clean and wash the prawns well. Squeeze out all the excess water
- Place the prawns in a large bowl and add all of the ingredients, including the lemon zest. Squeeze in the lemon juice and refrigerate for 30 minutes
- Heat half tablespoon oil and 2 tablespoon butter in a large pan, on medium to high heat. Spread half the prawns in the pan and fry for a minute on each side. Fry for a few more seconds if not quite cooked. Do not overcook
- Add the other half tablespoon oil and another 2 tablespoon butter to the pan and fry the other half of the prawns. Remove and set aside
- Add the other 2 tablespoon butter to the pan and let it melt. Pop the prawns back into the butter and serve hot. You can drizzle more lemon juice over if you prefer and garnish with fresh parsley
- If you cannot handle the heat you can reduce the amount of chilli
- The garlic should be large enough so when minced it equals about 4 teaspoons
- Please do not marinate your prawns for more than the required 30 minutes, it will turn rubbery and when cooked
- You may require a little more cooking time depending on how your prawns are