Sunday lunch: Pan fried garlic butter prawns with Chinese-inspired fried rice

Whether you are hosting guests for lunch, or just spending quality time with your family, this tasty garlic butter prawns recipe will be a hit with everyone.

Serve your garlic butter prawns with a fresh salad or Chinese-inspired fried rice.

Pan fried garlic butter prawns recipe

Ingredients

• 20 whole shell-on prawns, weighing about 600g
• 30ml (2 tbsp) butter
• 5ml (1 tsp) vegetable oil
• rock salt
• 2 cloves garlic, crushed
• ½ lemon, juice only

Method

1. Devein the prawns. With a sharp knife, score down the back of the shrimp. Remove the thin, digestive tract with the tip of the knife. Repeat with the rest of the prawns. 
2. Rinse the prawns under running water and pat dry with paper towels. Set aside while you prepare the other ingredients which won’t take long. 
3. Melt the butter, add the oil and generously grind salt in a large frying pan. 
4. Cooking the prawns. When the butter mixture starts bubbling, add the garlic and prawns in a single layer. Fry over high heat for about 3 minutes, or until the sides of the prawns turn pink. 
5. Using tongs, turn the prawns on their other sides and arrange in a single layer again. 
6. Sprinkle lemon juice all over the prawns and cook for 1 minute, then remove from the heat. The prawns should be completely pink all over, no grey bits. 
7. Serve immediately on a bed of rice, with green salad and a glass of white wine. Enjoy!

*This recipe was found on www.greedygourmet.com.

ALSO SEE: Recipe of the day: Jamie Oliver’s chicken satay-style noodle salad

Fried rice

This classic recipe only takes 15 minutes to prepare, and it’s really easy to customise as you cook to add the ingredients you like into the dish.

Ingredients

• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

Method

1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

*This recipe was found on www.gimmesomeoven.com.