Signature Garlic Butter Prawns Recipe

Prep prawns

Pat prawns dry with paper towels. Season both sides with kosher salt, black pepper and smoked paprika. Let sit at room temperature for 10 minutes while you prepare the sauce components.

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add prawns in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until the flesh is opaque and just cooked through. Remove prawns to a plate and tent loosely with foil.

Make garlic butter

In the same skillet (wipe out excess oil if burnt, leave fond), reduce heat to medium and add 4 tablespoons unsalted butter. When butter melts, add minced garlic and shallot and cook, stirring, until fragrant and translucent, about 1–1.5 minutes. Do not let garlic brown.

Stir in lemon juice and lemon zest, then add chopped parsley. Spoon half of this garlic butter into a small bowl and reserve for finishing the prawns. Keep remaining butter in the pan to incorporate with the coconut leek sauce.

Sweat leeks

To the skillet with remaining garlic butter, add 1 tablespoon butter if the pan seems dry and then add the thinly sliced leeks. Sauté over medium heat until softened and fragrant, about 4–6 minutes, stirring occasionally. Add the extra minced garlic and grated ginger in the last minute.

Deglaze

Pour in 1/4 cup white wine or chicken broth to deglaze the pan, scraping up any browned bits (fond) from the bottom. Allow liquid to reduce by about half, 1–2 minutes.

Add coconut and season

Lower heat to medium-low and stir in 1 cup full-fat coconut milk. Add fish sauce, lime juice, salt and pepper. Simmer gently until sauce thickens slightly, 3–5 minutes. Taste and adjust seasoning with additional salt, lime or fish sauce as needed. Stir in chopped cilantro if using.

If the sauce is too thin, simmer a few more minutes; if too thick, add up to 2 tablespoons water or broth to reach desired consistency.

Combine prawns and sauce

Return cooked prawns and any accumulated juices to the skillet with the coconut leek sauce. Warm over low heat for 1–2 minutes, stirring to coat the prawns in sauce. Add reserved garlic butter and the optional 1 tablespoon extra butter, swirling until melted to create a glossy finish.

Taste and adjust final seasoning with a squeeze of lemon or extra lime if desired. Sprinkle with chopped chives or extra parsley.

Serve immediately over toasted sliced baguette to mop up sauce or alongside steamed rice. Garnish with additional cilantro if used.