Pan-fried King Prawns Recipe
Pan fried king prawns cooked with garlic, ginger, fresh chillies, butter & white wine
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Ingredients
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Prawns & Marinade
Aromatics & Sauce
To Serve (optional)
Method
Prawns & Marinade
Prepare and marinate prawns
Pat prawns dry with paper towels. In a bowl, combine prawns with sea salt, black pepper, lemon juice and cornstarch (if using). Toss briefly so prawns are evenly coated. Let sit 10 minutes while you prepare aromatics; drying and slight coating helps achieve a good sear.
Aromatics & Sauce
Heat pan and sear prawns
Heat a large heavy skillet over medium-high heat until shimmering. Add olive oil and 1 tablespoon butter. When butter foams but before it browns, add prawns in a single layer (work in batches if needed to avoid crowding). Sear undisturbed 1.5–2 minutes on the first side until edges turn pink and the underside is golden. Flip and cook 30–60 seconds more until just opaque. Remove prawns to a plate and set aside; they will finish cooking in the sauce.
Build the sauce
Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan. When butter melts, add minced garlic, grated ginger and sliced chilies. Sauté 30–45 seconds, stirring constantly, until fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.
Add chicken or seafood stock and lemon zest, stir to combine. Taste and adjust seasoning with a pinch more salt or pepper if needed. Allow sauce to simmer gently for 30–60 seconds to meld flavors.
Finish prawns in sauce
Return the seared prawns and any accumulated juices to the pan. Toss gently in the sauce for 30–60 seconds until prawns are fully cooked through (opaque and slightly firm) and well coated. Sprinkle chopped parsley and sliced chives over the prawns, toss once, then remove from heat. Do not overcook — total searing plus saucing time should keep prawns tender.
Taste and add an extra squeeze of lemon juice if desired. Spoon prawns and sauce into a warm serving dish, garnish with lemon wedges and additional parsley.
To Serve (optional)
Serve immediately with crusty bread to mop up the sauce or over steamed rice/pasta. Leftovers can be refrigerated up to 2 days but are best fresh.