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Garlic Crusted King Prawns

Intensely garlicky and finger licking good

For us, fresh whole prawns are best eaten in one of two (and polar opposite!) ways: simply blanched so you can enjoy their natural sweetness, or intoxicated with flavour.

From the Banquet chapter of our first cookbook, this recipe is a fantastic example of the latter with its garlic overload and char-kissed shells.

You could also do this with peeled prawns, but we think it’s more of a fun challenge to unpeel them with just chopsticks and teeth. Remember to, umm, suck off all the garlicky crust first!

Serves
4, with rice
Ingredients

400g raw king prawns, heads removed and deveined
¼ tsp salt
¼ tsp cornflour
5 tbsp vegetable oil
5 cloves garlic, finely diced

For us, fresh whole prawns are best eaten in one of two (and polar opposite!) ways: simply blanched so you can enjoy their natural sweetness, or intoxicated with flavour.

From the Banquet chapter of our first cookbook, this recipe is a fantastic example of the latter with its garlic overload and char-kissed shells.

You could also do this with peeled prawns, but we think it’s more of a fun challenge to unpeel them with just chopsticks and teeth. Remember to, umm, suck off all the garlicky crust first!

GET THE METHOD →

Use a small knife to cut down the back of each prawn to half its thickness. Pat the prawns dry on kitchen paper and rub in the salt.
Mix the cornflour and ½ teaspoon water into a slurry and set aside.
Heat 2 tablespoons oil over a medium heat and stir-fry the garlic for about 30 seconds until the oil is fragrant. Immediately take the wok off the heat and remove the garlic, leaving any extra oil in the wok.
Pour the cornflour slurry over the salted prawns and use your hands to coat them.
Reheat the wok over a high heat until it is smoking hot and add 2 tablespoons of oil. Put the prawns in the wok in a single layer and fry for 1 minute. Flip each prawn over, drizzle in the remaining oil and sear for another 30 seconds, then quickly stir-fry until the flesh loses its transparency. Return the garlic to the wok and toss to coat, and serve.
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