Tuesday, 12 August 2014

#ewew cooks Grilled Prawns with Garlic & Butter

I love all things seafood and prawns are one of my favourite things to cook and eat.  This is my simple recipe of Grilled Prawns with Garlic & Butter that's easy to follow (and everyone can make).

Just make sure you get some really fresh large prawns for this dish.  These 3 XL-sized prawns cost RM12 (RM70/kg) from Jaya Grocer (you can buy more if your budget allows or if you can eat more).

3 pcs XL-sized prawns
4-5 spears of asparagus
4-5 white button mushrooms
2 medium potatoes
Garlic powder seasoning
Salt & black pepper
A knob of butter
A drizzle of olive oil
Corn oil for frying


Trim off the feelers from your prawns and the sharp end of the prawn head.  To butterfly the prawn, make a deep slit down the middle (back) of the prawn.  Devein it (ie. remove the shit...just the black vein and not the icky green stuff, which is actually roe that turns orange when cooked, and can be eaten).

Season the prawns with salt, black pepper and garlic powder seasoning all over (and sprinkle some direct into the slit of the prawns).  Marinade for at least 10 mins.

Cut off the fibrous bottom part (about 2-3 inches) of the asparagus.
Clean the fresh button mushrooms with a damp cloth (do not wash) and cut into slices.
Peel and cut 2 medium potatoes to about 1/4 inch slices.  [#Tip: This is to make it a more substantial dish since there are only 3 prawns.]


Pour corn oil into a small saucepan on medium heat.  Once the oil heats up, put the slices of potato into the oil.  When they start to colour, flip them over.  Fry till just tender and golden brown. 

Dish up and season with salt and black pepper (while the potatoes are still hot) so that the seasonings will stick to the potatoes.

Drizzle olive oil onto a non-stick pan on medium heat.  Once the pan is hot enough, place your butterflied prawns (cut side down) and press down on it to get a good sear.  Add your asparagus and button mushrooms to the pan.

Season your asparagus and mushrooms with a pinch of salt, black pepper and some chopped fresh parsley, if you have (otherwise, just use the dried parsley flakes).  Pan-fry your asparagus (till you get a nice char) and mushrooms (till soften).  Once they are done, remove from the pan to a plate.

Flip your prawns around once you see some colour and char happening.  When your prawns are nearly done (they turn into a nice orange hue), finish them with a knob of butter and baste the prawns in them. 

Remove the beautifully seared prawns to a plate.

Deglaze your pan with a little water (and a squeeze of lemon juice if you happen to have lemons in your fridge, otherwise don't bother) and simmer for a couple of seconds till the sauce thickens.  [#Tip: Deglazing is a term used to remove and dissolve browned food residue left in a pan (with water, stock or wine) to make a sauce (coz this is where all the tasty and yummy bits are left behind (from all your cooking).]

Plate up, pour the sauce over and add a squeeze of lemon juice for a tinge of freshness and acidity....and my simple Grilled Prawns with Garlic & Butter is ready to be enjoyed!

It's fresh ingredients, simply made.....and I can eat this over and over again!

Serves 1 (small eater).


  1. Nice grilled food. I am so lazy to wash the pan after and remove the shells of the prawns so I do not deserve to eat this.

    1. Go on and try this...washing one pan is a small price to pay for some nice homemade grilled prawns...and the shells can be easily removed with your fork & knife (as the back has already been slit). Don't worry, no fingers needed!


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