Celebrate good food with these two fuss-free prawn dishes â one Western, one Chinese â perfect for family dinners or entertaining.
Ingredients (serves 2â3):
500â¯g frozen prawns (defrosted, peeled & deveined)
2 tbsp butter & 1 tbsp olive oil
4â5 cloves garlic, finely chopped
A pinch of chilli flakes (optional)
Lemon juice, salt & black pepper to taste
Chopped parsley, to serve
Method:
Heat oil and 1â¯tbsp butter in a pan over medium heat.
Add prawns and sear for 1â2â¯minutes until pink, seasoning with salt and pepper.
Add garlic and chilli flakes, cooking briefly until aromatic.
Stir in the remaining butter and a squeeze of lemon juice.
Scatter over parsley, serve hot with bread or pasta.
Ingredients (serves 2â3):
8â10 head-on frozen prawns, thawed, cleaned & butterflied
50â¯g glass vermicelli noodles (soaked in warm water)
10 cloves garlic, finely chopped
2â¯tbsp vegetable oil
1 tbsp light soy sauce + 2â¯tbsp chicken stock (or water)
1â¯tsp sugar, spring onions to garnish
Method:
Arrange soaked vermicelli on a heatproof plate. Top with prawns.
Heat oil in a pan, add half the garlic and stir-fry until fragrant; reserve remaining raw garlic.
Sprinkle both garlics over prawns.
Mix soy sauce, stock and sugar; drizzle evenly.
Steam for 10â12â¯minutes until prawns turn opaque.
Garnish with spring onions and serve warm.
Fast & fuss-free: From fridge to table in under 20â¯minutes.
Flexible & delicious: Tailor the seasoning â add chilli, swap noodles or herbs to suit your taste.
Great presentation: Both dishes look chef-worthy but are easy enough for weeknights.
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