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10-Minute Garlic Soy Butter Prawns

This is the dinner for nights when you have ten minutes and a bag of frozen prawns. Butter, lots of garlic, soy sauce and a dash of oyster sauce make a rich, savoury sauce that's begging to be spooned over rice.

It's a riff on the garlic butter prawns found at Asian seafood restaurants, without any fuss. The key is a hot pan so the prawns sear rather than stew.

Serve with rice, noodles or crusty bread to mop up the sauce.

Servings
2
Prep Time
5
mins
Cook Time
5
mins
Ingredients
10
Total Time
10
mins

Pantry bits

Soy Sauce
Soy Sauce
Oyster Sauce
Oyster Sauce
Jasmine Rice
Jasmine Rice

Ingredients

  • 400g raw prawns, peeled and deveined, tails on
  • 1 tbsp neutral oil
  • 40g butter
  • 6 garlic cloves, finely chopped
  • 1 1/2 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp honey or sugar
  • 1/4 tsp chilli flakes (optional)
  • 1 spring onion, sliced
  • Steamed rice, to serve

Instructions

  1. Pat the prawns dry with paper towel.
  2. Heat the oil in a large frying pan over high heat. Add the prawns in a single layer and cook for 1 minute until pink underneath.
  3. Turn the prawns, reduce the heat to medium and add the butter, garlic and chilli flakes. Cook for 1 minute, stirring, until the garlic is fragrant and golden.
  4. Add the soy sauce, oyster sauce and honey and toss for 30 seconds until the prawns are glazed and just cooked.
  5. Scatter with spring onion and spoon over hot rice with all the pan juices.

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