This is my favorite way to eat prawns! It only takes 15 minutes to make and the brandy adds unexpected sweetness and depth of flavor. By the way, prawn and shrimp are one and the same. Mom taught me how to make this. Prawns vs. Shrimp: Its the same thing. No difference. I just like calling big shrimp “prawns” - just a fancier word for $4 more a pound.
Garlic Brandy Prawns
Serves 4 as part of multi-course meal.
1 lb tail-on shrimp/prawns, deveined
1 tsp cornstarch
1/2 tsp kosher salt
2 garlic cloves, minced
2 tbl butter
2 stalks green onion, cut into 2” pieces
1 tbl brandy
1/2 tsp kosher salt
1/2 tsp sugar
2 tbl cooking oil
Rinse prawns, pat completely dry and marinate in cornstarch and 1/2 tsp kosher salt for 5 minutes. Heat your wok or large skillet over high heat. When wok is hot, add 2 tbl cooking oil. When oil is hot and just starting to smoke, add prawns. Fry until they are half-done, approximately 1-2 minutes. Remove from wok, leaving the oil in the wok.
Turn heat to medium-high. Add the garlic, fry for 10 seconds. Add the brandy, salt, sugar, butter. Cook sauce for 1 minute to thicken slightly. Add the half-cooked prawns and green onion. Fry until prawns are cooked through, about 2 minutes (depends on size of your prawns)
May 11th, 2007 at 1:07 pm
I’m reading back in your archives a bit, in case you can’t tell. ^^ These look great! I’ll be making them soon, definitely.
August 24th, 2007 at 2:53 pm
Great looking recipe, i love prawns
September 26th, 2007 at 2:50 pm
How much oil do you use in your wok for this recipe? Thanks.
February 6th, 2008 at 4:01 pm
I love garlic prawns, and brandy added sounds even better! The butter in the sauce kind of threw me, first time I’ve seen butter as an ingredient in asian cooking. I really like the flavor of peanut oil and will use that instead. I’m anxious to try this.
May 27th, 2008 at 5:26 pm
Great recipe. For all kosher lovers, don’t be afraid. There seems to be a new kosher brandy on the market, so you can also take this yummy recipe for a ride.
David Gershon