Garlic Prawns 5 Pcs Recipe
Tiger Prawns Cooked with Garlic, White Wine & a rich Creamy Sauce served on a Bed of Jasmine Rice (GF)
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Ingredients
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Garlic prawns
Jasmine rice
Method
Jasmine rice
- 1
Cook rice
Rinse 3 tablespoons jasmine rice under cold water until the water runs clear. Combine rinsed rice, 1/4 cup water, 1/8 tsp salt and 1/2 tsp butter or oil in a small saucepan. Bring to a gentle boil over medium heat, then reduce to the lowest simmer, cover tightly and cook 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes; fluff with a fork and keep warm.
Garlic prawns
- 2
Prepare prawns
Pat the 5 tiger prawns dry with paper towel and season both sides lightly with 1/4 tsp sea salt and a pinch of black pepper. If tails are on and you prefer off, remove now; otherwise leave them for presentation.
- 3
Sear prawns
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When the fat is hot and shimmering (but not smoking), add the prawns in a single layer. Sear 1–1.5 minutes per side until pink and just cooked through. Transfer prawns to a plate and set aside. Do not overcook.
- 4
Build sauce
Reduce heat to medium. Add remaining 1 tablespoon butter to the same pan. Add the minced garlic (3 cloves) and optional 1/4 tsp chilli flakes; sauté 30–45 seconds until fragrant but not browned. Pour in 60 ml dry white wine to deglaze the pan, scraping any brown bits from the bottom. Allow wine to reduce by about half (1–2 minutes).
- 5
Finish sauce
Stir in 60 ml heavy cream and bring to a gentle simmer. Add remaining salt and 1/2 tsp black pepper, plus 1 tsp lemon juice. Simmer 1–2 minutes until sauce thickens slightly to coat the back of a spoon.
- 6
Combine and serve
Return the seared prawns to the pan and spoon sauce over them, warming through for about 30–60 seconds (do not simmer vigorously). Stir in 1 tablespoon chopped parsley. Taste and adjust seasoning with more salt, pepper or lemon if needed. To serve, place the cooked jasmine rice on the plate and spoon the prawns and creamy garlic sauce over the rice. Garnish with additional parsley and a lemon wedge if desired.