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Garlic butter prawns over jasmine rice with scallions and lemon

Garlic Butter Prawns with Rice

Seared prawns tossed in garlic butter with a splash of soy, over rice in 15 minutes flat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 440
Ingredients Method

Ingredients
  

  • 550 g large prawns, peeled and deveined about 1.2 lb, thawed if frozen
  • 1 tbsp neutral oil
  • 3 tbsp butter unsalted
  • 6 cloves garlic, minced
  • 1 tbsp light soy sauce
  • 0.5 tsp sugar
  • 0.25 tsp chili flakes optional
  • 0.5 lemon, juiced
  • 2 scallions, thinly sliced
  • 4 cups cooked jasmine rice from about 1.5 cups dry
  • salt and white pepper

Method
 

  1. Pat the prawns very dry with paper towels and season with salt and white pepper. Wet prawns steam instead of sear, so this step is not optional.
  2. Heat the oil in your widest pan over high heat until it shimmers. Lay the prawns in a single layer and leave them alone for 1 minute. Flip, cook 30 seconds more, then pull them out just short of done. Work in two batches if they crowd the pan.
  3. Drop the heat to medium-low. Add the butter, then the garlic, and cook for about a minute until fragrant and barely golden. If the garlic browns it turns bitter, so keep it moving.
  4. Stir in the soy sauce, sugar, and chili flakes if using.
  5. Return the prawns and any juices to the pan and toss for 30 seconds, just until coated and cooked through. Off the heat, squeeze in the lemon.
  6. Serve over rice, scallions on top, and spoon every last bit of the garlic butter from the pan over the bowls.