Wok-fried Butter De-shelled Prawn With Sweet Corns Recipe

Prepare and marinate prawns

Pat the de-shelled prawns dry with paper towels. In a bowl, combine the prawns with 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 tsp fine sea salt, and 1/4 tsp white pepper. Toss until evenly coated. Let marinate for 10–15 minutes while you prepare other ingredients.

Make the butter-sweet corn sauce

In a small bowl combine 3 tbs softened unsalted butter, 2 tbs mayonnaise, 2 tbs heavy cream, 2 tbs grated Parmesan (if using), 1/2 tsp honey, and 1/2 tsp light soy sauce. Stir until smooth and homogenous. Fold in the 1 cup sweet corn kernels so they are evenly coated with the mixture. Set aside at room temperature.

Preheat wok

Heat a wok or large skillet over medium-high heat until very hot but not smoking. Add 2 tbs neutral oil and swirl to coat.

Sear prawns

Add the marinated prawns in a single layer in the hot wok. Let them sear undisturbed for about 30–45 seconds, then stir-fry for another 30–60 seconds until they turn pink and just cooked through (total 1–1.5 minutes depending on size). Remove prawns to a plate and reserve. Do not overcook — they will finish cooking with the sauce.

Cook aromatics and corn

Reduce heat to medium. If needed, add an extra 1 tbs oil. Add the finely minced garlic, minced ginger, and the white parts of the sliced spring onions. Stir-fry for 20–30 seconds until fragrant but not browned. Add the sweet corn mixed with butter-mayo mixture to the wok. Stir and cook for 1.5–2 minutes until the corn is warmed through and the butter mixture becomes glossy.

Combine prawns and sauce

Return the seared prawns to the wok. Toss to coat them evenly in the butter-corn mixture. Pour in 2 tbs of water or low-sodium chicken stock if the mixture seems too thick; this will create a silky sauce. Stir-fry together for 30–60 seconds until prawns are just cooked and heated through. Turn off the heat and drizzle 1/2 tsp sesame oil and the thinly sliced green parts of the spring onions; toss gently.

Adjust seasoning

Taste and adjust seasoning with salt or extra light soy sauce and freshly ground black pepper as needed. If you want a touch more sweetness, add up to another 1/2 tsp honey and stir to combine.

Transfer the prawns and corn to a warmed serving plate. Sprinkle chopped cilantro or parsley over the top and serve with lemon or lime wedges on the side for brightness. Serve immediately with steamed rice or noodles.