Garlic Brandy Prawns

Name: Garlic Brandy Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
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

Recipe GLPR3fe332e974b9c6

Asian

Main Course

30 min

214 cal

Servings: 4

Stovetop

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.

Comments

Grocery List Plus Editorial Staff4.5

This is a genuinely practical weeknight dish for Charlotte: shrimp is a coast-local protein, all ingredients are stocked at any major chain (Harris Teeter, Food Lion, Kroger, Walmart, ALDI), and nothing triggers a second stop. At current shrimp prices the cost per serving runs $6–$8 depending on size and sale timing, which is moderate for a protein-centered dish. The stated 30 minutes is honest—mincing garlic, tossing shrimp in cornstarch, and the quick pan work add up cleanly. It's a same-night dish that needs your attention at the stove and doesn't reheat well, and it's fussy enough that distracted cooking will give you rubbery shrimp, so it demands a focused cook and probably works best as a restaurant-substitute dinner rather than a family pile-on.