The amount of butter can be adjust to your preference. Either unsalted or salted butter will work. The prawns I used were very large with shells. So I cover the pan and cook for a little while to help the inside cook through easily. If you use smaller prawns, you may skip this step. If the prawn meat doesn’t sticky to the shell, it’s cooked through.
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves
6 (390 gm) large tiger prawns
3 tsp olive oil
16 gm butter, about two-thumb size
2 cloves, garlic, minced
1 Tbsp dry white wine
1 sprig parsley, chopped, for garnish
salt, to taste
pepper, to taste
With a pair of scissors, trim away the sharp point head and legs. The cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside.
Heat oil in a frying pan. Add half of the butter. Pan-fry the prawns, about 4 mins on one side. Flip over to the other side and cook about 2 minutes. Don’t over cook them, or else the meat turns tough. Add garlic. Pour in wine. Add the remaining butter. Cover and cook for 1 minutes, or until the prawns are just cooked though. Season with salt and pepper. Sprinkle parsley for garnish. Serve immediately.