Serves 4
30 min
Garlic Brandy Prawns
Recipe GLPR3fe332e974b9c6
Pan-seared tail-on prawns finished with a silky garlic-brandy sauce enriched with butter. The prawns are first given a quick high-heat sear to develop color, then combined with aromatic garlic, brandy, and fresh green onion for a restaurant-quality dish ready in under 30 minutes of active cooking.
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Ingredients
1 lb tail-on shrimp or prawns, deveined
1 tsp cornstarch
1/2 tsp kosher salt, divided
2 Tbsp neutral cooking oil
2 garlic cloves, minced
1 Tbsp brandy
1/2 tsp sugar
2 Tbsp butter
2 stalks green onion, cut into 2-inch pieces
Directions
Rinse the prawns under cold water and pat them completely dry with paper towels. In a small bowl, combine the cornstarch with 1/4 tsp of the kosher salt. Toss the prawns in this mixture and let them sit at room temperature for 5 minutes to develop a light coating.
Heat a wok or large skillet over high heat for 2–3 minutes until very hot. Add the cooking oil and allow it to heat until it just begins to smoke, about 1 minute. Carefully add the prawns in a single layer and sear without stirring for 1–2 minutes until the undersides turn opaque and pink. The prawns should be only partially cooked at this stage.
Using a slotted spoon or tongs, transfer the half-cooked prawns to a clean plate, leaving the hot oil in the wok. Reduce the heat to medium-high.
Add the minced garlic to the hot oil and stir constantly for about 10 seconds, just until fragrant; be careful not to let it brown.
Pour in the brandy and add the remaining 1/4 tsp salt, sugar, and butter. Stir continuously as the butter melts and the sauce simmers for approximately 1 minute until it thickens slightly and the alcohol cooks off.
Return the reserved prawns and add the green onion pieces to the wok. Toss everything together and cook for 2–3 minutes, stirring frequently, until the prawns are completely opaque and firm throughout (internal temperature should reach 145°F). Serve immediately.
