To cook garlic butter chilli prawns quickly, heat a wok until hot, add butter, and sauté minced garlic and ginger for about 30 seconds. Then, add the shrimp and cook for just 1 minute until they are cooked through. Season with salt, pepper, and brown sugar, then finish with a dash of white wine and chopped chillies.

Yes, you can easily make garlic butter chilli prawns gluten-free by ensuring that the butter and any additional ingredients, like the white wine, are gluten-free. This dish is naturally gluten-free as it primarily uses shrimp and seasonings.

If you're looking for a substitute for shrimp in garlic butter chilli prawns, consider using scallops, firm tofu, or even chicken breast cut into small pieces. Adjust the cooking time accordingly, as different proteins may require different cooking durations.

To store leftover garlic butter chilli prawns, let them cool to room temperature, then transfer them to an airtight container. They can be refrigerated for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the shrimp.

Garlic butter chilli prawns pair wonderfully with leftover rice, as the rice absorbs the flavorful sauce. You can also serve them with buttered bread rolls, a fresh salad, or steamed vegetables for a complete meal.