Tangy Tiger Prawn with Shaoxing Wine
Indulge in the rich and savory flavors of Creamy Garlic Butter Prawns, a delectable seafood dish perfect as a main course or side. This recipe features succulent tiger prawns cooked in a luscious sauce made with butter, garlic, Shaoxing wine, heavy cream, and a hint of lemon. Quick and easy...
Ingredients
Main Ingredients
- 800gtiger prawns
- 3Tbsp butter
- 1tbspcooking oil
- 2Tbsp minced garlic
- 60mLShaoxing wine
- 60mLheavy cream
- 250mLchicken stock
- 1lemon, juice only
- Some fresh coriander leaves chopped to garnish
- Salt & pepper to taste
Nutrition (per serving)
Calories
271.4kcal (13.57%)
Protein
34.8g (69.6%)
Carbs
4.1g (1.51%)
Sugars
2.1g (4.16%)
Healthy Fat
5.4g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
How to make Tangy Tiger Prawn with Shaoxing Wine
Preparation
With a pair of scissors, trim away the sharp points of the head and legs of the prawns. Cut open the shells along the backs and use a knife to make a shallow slit into the meat.
Devein and rinse the prawns thoroughly. Pat them dry with kitchen towels and set aside.
Cooking
In a skillet, add a small amount of cooking oil. Pan-fry the prawns for about 4 minutes on one side.
Flip the prawns over to the other side and cook for about 2 minutes. Avoid overcooking to prevent the meat from becoming tough. Set the cooked prawns aside.
Sauce Preparation
In the same skillet, melt the butter and sauté the minced garlic at low heat until fragrant.
Add the chicken stock and Shaoxing wine. Season with salt and pepper. Increase the heat to medium and bring to a boil, stirring occasionally.
Incorporate the cream and lemon juice, stir to combine. Taste and adjust the seasoning. Add more lemon juice, salt, or pepper as needed to suit your tastes.
Final Steps
Return the cooked prawns to the skillet and bring to a boil again. Ensure the sauce is well coated with the prawns.
Garnish with fresh coriander leaves.
Serving
Serve hot with your favorite side dish, such as rice or pasta.
Nutrition (per serving)
Nutrition (per serving)
Calories
271.4kcal (13.57%)
Protein
34.8g (69.6%)
Carbs
4.1g (1.51%)
Sugars
2.1g (4.16%)
Healthy Fat
5.4g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the prawns are patted dry before frying to achieve a better sear and prevent them from steaming.
Do not overcook the prawns, as they can become tough and rubbery. Cook just until they turn pink and opaque.
Adjust the amount of lemon juice according to your taste preferences for a more or less tangy flavor.
For a richer flavor, use unsalted butter and adjust the salt accordingly.
If you don't have Shaoxing wine, dry sherry can be used as a substitute.
FAQS
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns. Ensure they are fully thawed and patted dry before cooking to remove excess moisture.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a Chinese rice wine that adds a unique flavor to the dish. If you don't have it, you can substitute with dry sherry or cooking sake.
How do I prevent the prawns from becoming tough?
Avoid overcooking the prawns. Cook them just until they turn pink and opaque, which usually takes only a few minutes on each side.
Can I make this recipe ahead of time?
It's best to serve this dish immediately after cooking. However, you can prepare the sauce ahead of time and add the prawns just before serving to maintain their texture.
What are some good side dishes to serve with Creamy Garlic Butter Prawns?
Rice, pasta, crusty bread, or a fresh salad are all excellent choices to serve alongside this dish. They complement the creamy sauce and provide a balanced meal.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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