Tips for Cooking King Prawns
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Use raw, deveined prawns for the best flavour and texture.
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Dry the prawns before searing to get a better crust.
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Don’t overcrowd the pan — work in batches if needed.
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Cook on medium-high heat for a golden sear.
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Add garlic just before prawns to avoid burning it.
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Use unsalted butter so you can control the seasoning.
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Zest the lemon before juicing to avoid waste.
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Don’t overcook — prawns are ready when pink and curled.
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Finish with herbs or chilli flakes for extra dimension.
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Serve immediately — prawns are best hot and fresh.
Serve It With Suggestions
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Warm crusty bread or garlic toast
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Buttered pasta with parsley and lemon
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Steamed jasmine or basmati rice
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Fresh green salad with vinaigrette
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Roasted asparagus or zucchini
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Creamy mashed potatoes
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Grilled corn on the cob
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Couscous with dried fruit and herbs
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Sautéed spinach or kale with garlic
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A glass of chilled white wine or sparkling rosé
FAQ's
Q: Can I use frozen king prawns?
A: Yes — thaw them completely and pat dry before cooking.
Q: How do I know when prawns are cooked?
A: They turn pink, opaque, and curl into a “C” shape when done.
Q: Can I use pre-cooked prawns?
A: You can, but they won’t absorb the butter and garlic as well and may overcook.
Q: What can I substitute for butter?
A: You can use ghee or a mix of olive oil and coconut oil for a dairy-free option.
Q: Can I make this spicy?
A: Definitely — add chilli flakes or a dash of sriracha for heat.
Q: Are king prawns the same as jumbo shrimp?
A: They’re similar — both are large and meaty, though names vary by region.
Q: Can I grill the prawns instead?
A: Yes — brush with garlic butter and grill 1–2 minutes per side.
Q: What herbs go well with prawns?
A: Parsley, cilantro, chives, or basil all pair beautifully.
Q: Can I make this ahead?
A: Prawns are best cooked fresh, but you can prep all ingredients in advance.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently.
