Garlic prawn

There are many ways to cook prawns, but cooking them properly is the key to achieving the full body of flavor and best texture. Garlic prawn

Garlic prawn




500 gr uncooked tiger prawns.

7 clove garlic (finely chopped)

5 pcs red small onion/shallot (finely chopped)

1 tsp sesame oil.

Pinch chili powder.

2 pcs green onion/spring onion/salad onion (ring slice them)

To taste salt and pepper.

1 tbsp olive oil.




  1. Prepare the prawns by washing, shelling and de-veining them and then season with salt, pepper, chili powder and sesame oil. Set aside


  1. In a wok or a frying pan, cook the garlic and shallots with the olive oil until fragrant and the garlic becomes crispy brown.  Add in the seasoned prawns and cook for a further 2 minutes on a very high flame. (NOTE: don’t over cook the prawns for the best flavor and texture)


  1. Quickly transfer onto a warm plate and sprinkle with the green onions; serve with warm jasmine rice or over pasta with vegetables on the side.


Serves 4


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