Tiger Prawns (Pan Fried In Garlic Butter)

Spoon holding cooked prawn above white plate of the same.

4 from 3 votes

Tiger Prawns (Pan Fried In Garlic Butter)

Tiger Prawns In Garlic Butter Sauce are a flavor packed quick and easy dish. This tiger prawns recipe takes minimal effort and is light and delicious.

Prep Time14

Cook Time6

Total Time20

Course: Appetizer, Dinner

Cuisine: Western

Keyword: tiger prawns, tiger prawns recipe

Servings:

Calories: 354kcal

Author: Adrianne

Ingredients

500 grams/1 pound tiger prawns Note 1
3 tbs/40 grams butter Note 2
2 tbs garlic chunky chopped, minced or 2-3 fresh garlic cloves finely chopped. Note 3
¼ teaspoon salt Note 4
½ teaspoon black pepper

Herb Sauce

⅓ cup/80 ml tbs white wine Note 5
2 tbs white wine vinegar Note 6
2 tbs lime juice Note 7
1 teaspoon chilli Note 8
2 tbs parsley stems removed, leaves finely chopped using kitchen scissors. Note 9

Instructions

Prawns: use a cutting board and small knife to prepare the prawns. Start by twisting to remove their heads, then peeling the shell from the body and legs. Leave the end section and the tail intact. Next use a sharp knife and cut down the back of the prawns and remove the digestive tract. Then repeat this process for all of the prawns.
Garlic butter: place a large non stick frying pan onto the stove top and turn the heat to high. Add the butter, garlic, salt and pepper. Stir this mixture to combine then when the butter has melted add the prawns.
Cooking the prawns: let the prawns cook for 2- 3 minutes per side, flipping them over as you go.
Herb sauce: gather the ingredients to make the sauce then add the white wine, white wine vinegar, lime juice, chilli and parsley to a small jug and use a mini whisk to stir and combine.
Combine: as soon as the prawns look like they are cooked (bright orange with no translucent flesh) pour the sauce into the pan and stir to combine. Let the sauce heat through (1 minute) then turn the heat off.
To serve: pair the prawns with rice, lime wedges and parsley for an easy serving idea.

Notes

Note 1 - Tiger prawns: you will be able to get these from the supermarket or fish monger. Sometimes they will be labelled 'black tiger prawns'. They are larger than both banana and King prawns, are black in colour when raw and have a noticeable striped pattern down their body.
Note 2 - Butter: we want to use unsalted butter as we are using salt as a separate ingredient in the recipe.
Note 3 - Garlic: you can use fresh garlic cloves (2-3) that you finely dice yourself, store bought chopped or minced garlic from a jar or the garlic paste from the fruit and vegetable section.
Note 4 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. Cooking salt is your best choice over regular table salt.
Note 5 - White wine: we use the white wine as part of the sauce with the vinegar, chilli and lime juice, is delivers a final stroke of flavour and lightness to the recipe.
Note 6 - White wine vinegar: this is a bright and fresh vinegar. We use it as part of the sauce for the final stages of the cooking process.
Note 7 - Lime juice: citrus and prawns is like a match made in heaven! You can juice it from a lime or use store bought bottled lime juice.
Note 8 - Chilli: a small amount of this goes a long way! So we don't need to use too much of it in the recipe. A teaspoon is all you need 😁👌.
Note 9 - Parsley: this bright fresh herb helps to bring a fresh and tasty finishing touch to the cooked prawns. We simply use kitchen scissors to trim the stems and then finely chop the leaves.

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