Last night I visited a large Asian grocery store known for its wide selection of items you rarely find at a typical supermarket. The seafood department is excellent, offering many live fish and crustaceans.
I was initially considering a live Dungeness crab for Singapore chili crab, but when I glanced at another tank I spotted enormous live king prawns. They looked stunning and immediately found their way into my cart. I was excited—there was going to be some very good eating soon.
This recipe is simple and designed to highlight the prawns’ naturally buttery, rich flavor. If you haven’t tried king prawns before, they fall somewhere between shrimp and lobster in texture and taste: tender, slightly sweet, and richly flavored. They pair beautifully with the garlic and Thai chilies in this sauté.
I cooked these prawns in a hot skillet. The approach is straightforward: sweat the aromatics in oil first, then increase the heat and sear the prawns. Because these are large prawns, make sure each one lies flat so the side is fully in contact with the skillet. Cook about 2–3 minutes per side; you may need to work in batches to avoid overcrowding.
Chili Garlic Prawns
Ingredients
- 1 pound fresh whole king prawns
- 4 tbsp oil
- 6 garlic cloves minced
- 4-8 Thai chilis minced, adjust to taste
- 1/4 cup fresh cilantro
Instructions
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Heat the oil with the minced garlic and Thai chilies in a skillet over low heat for about 3 minutes to release the aromatics.
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Increase the heat to high until the oil begins to sizzle.
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Add the prawns in a single layer, making sure each one can lie flat. If necessary, cook in two batches to avoid overcrowding the pan.
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Cook for 2–3 minutes, flip, and cook another 2–3 minutes until the prawns are opaque and cooked through.
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Transfer to a serving plate and garnish with fresh cilantro. Serve immediately.
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