Scallion Braised Giant River Prawns Recipe

If you’re craving a dish that effortlessly combines bold flavors and impressive presentation, then this Scallion Braised Giant River Prawns Recipe is calling your name. Giant River Prawns are lovingly pan-seared until their shells turn a gorgeous golden orange, then bathed in a savory-sweet glaze featuring a subtle yet tantalizing kick from wasabi paste. The briny richness of the prawns, especially with their creamy roe, perfectly melds with the aromatic garlic, fresh scallions, and a nuanced sauce that sings with soy and oyster undertones. This dish is a showstopper for any seafood lover wanting a restaurant-worthy experience right in their own kitchen.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: just a handful of fresh, quality ingredients that each bring something special to the plate. From the succulent giant river prawns to the punchy wasabi paste and fragrant garlic, every element is essential to capturing the delicious balance of flavors, textures, and colors.

• Giant River Prawns (1 lb): Huge, meaty prawns with heads on for maximum flavor and visual appeal.
• Neutral Cooking Oil (2 tbsp): Vegetable or canola oil works best for a clean, high-heat sear.
• Garlic (4 cloves, minced): Aromatic and sharp, it infuses the dish with irresistible fragrance.
• Salt (a pinch): Enhances all the flavors without overpowering.
• Scallion (1 stalk, chopped): Adds fresh, green brightness as a garnish.
• White Sesame Seeds (1 tsp, optional): For a subtle nuttiness and pretty finish.
• Water (2 tbsp): Helps create the perfect sauce consistency.
• Light Soy Sauce (2 tbsp): Brings savory depth and umami richness.
• Oyster Sauce (1 tbsp): Adds a luscious, slightly sweet complexity.
• Wasabi Paste or Chinese Hot Mustard Paste (1 tbsp): Provides a spicy warmth that mellows into a delightful aroma.

How to Make Scallion Braised Giant River Prawns Recipe

Step 1: Prep Your Prawns

Begin by washing your giant river prawns thoroughly. Using kitchen shears, carefully trim off their sharp beaks and the long, spindly legs. This not only makes them easier to eat but also safer. Pat them completely dry with paper towels to ensure a perfect sear later.

Step 2: Pan-Fry the Prawns

Heat your cooking oil in a large skillet or wok over medium heat. Arrange the prawns in a single layer—no overcrowding here! Fry them for 3 to 4 minutes, flipping halfway. When their shells glow a vibrant orange and develop a slight char, you’ll know they’re ready for the next step.

Step 3: Whisk Together the Soul Sauce

While the prawns cook, mix the water, light soy sauce, oyster sauce, and wasabi paste in a small bowl. This sauce is the heart and soul of the dish, bringing a perfect harmony of sweetness, saltiness, and spicy kick.

Step 4: Add Garlic and Build Aroma

As the prawns near completion, gently push them aside or create a space in the pan to toss in the minced garlic. Stir-fry it quickly for around 30 seconds until fragrant—but watch closely so it doesn’t burn, as burnt garlic will add bitterness.

Step 5: Glaze and Braise Prawns

Pour your soul sauce evenly over the prawns. Sprinkle a pinch of salt to balance flavors. Turn the heat up to high and toss everything rapidly for about a minute until the sauce thickens and glossy coats each prawn beautifully.

Step 6: Garnish and Serve Hot

Turn off the heat and finish with fresh chopped scallions and a sprinkle of white sesame seeds if you like. Serve immediately to enjoy the full spectrum of crispy shell texture and rich, savory glaze.

How to Serve Scallion Braised Giant River Prawns Recipe

Garnishes

Fresh scallions add a pop of color and a mild oniony crunch, while optional white sesame seeds contribute a toasted nuttiness that elevates the dish visually and flavor-wise. These little touches make your Scallion Braised Giant River Prawns Recipe look and taste like a masterpiece.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or fragrant sticky rice, which soak up the luscious sauce perfectly. For a lighter balance, toss together a crisp cucumber salad or sautéed seasonal greens like bok choy or spinach.

Creative Ways to Present

For a festive touch, serve the prawns on a platter lined with banana leaves or fresh lettuce. Arrange lemon or lime wedges alongside for guests to squeeze over the prawns, adding a zesty brightness that complements the wasabi glaze. You can even serve the prawns atop a bed of fried rice for a complete meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Scallion Braised Giant River Prawns Recipe, store them in an airtight container in the refrigerator. They will stay fresh for 1 to 2 days, but it’s best enjoyed the same day to capture that perfect crust and vibrant flavor.

Freezing

Freezing cooked prawns is generally not recommended as it can toughen the meat and affect texture. However, if necessary, place them in a freezer-safe bag, removing as much air as possible, and freeze for up to one month. Thaw gently overnight in the fridge before reheating.

Reheating

Reheat your prawns gently in a skillet over medium heat—adding a splash of water to rehydrate the sauce if needed. Avoid microwaving if possible, since prawns can become rubbery quickly. A quick warm-up keeps their shell crispy and the sauce luscious.

FAQs

Can I use regular shrimp instead of giant river prawns?

Absolutely! While giant river prawns bring a unique size and creaminess, large head-on shrimp also work wonderfully in this recipe and soak up the sauce beautifully.

What can I substitute for wasabi paste?

If you don’t have wasabi paste, Chinese hot mustard paste is a great alternative to maintain that distinctive spicy heat. Avoid yellow American mustard as it changes the flavor profile considerably.

Is this dish gluten-free?

It can be, if you swap the light soy sauce with tamari and use a gluten-free oyster sauce. Always double-check product labels to ensure there are no hidden gluten ingredients.

How spicy is this dish?

The wasabi adds a sharp, warming heat that mellows quickly into an aromatic flavor. It’s definitely noticeable but not overwhelming—perfect for those who like a bit of a kick without being burned.

Can I make this recipe vegetarian?

The star of this dish is the prawns, but you could experiment with large king oyster mushrooms or tofu for a vegetarian twist, adjusting cooking times and flavors accordingly.

Final Thoughts

There’s something truly satisfying about making the Scallion Braised Giant River Prawns Recipe at home. It’s a dish that instantly elevates any meal with its beautiful balance of crispy, tender seafood and a fragrant, flavorful glaze. Share it with friends or enjoy it as a special treat—it’s guaranteed to impress every time and might just become your new favorite go-to for irresistible seafood magic.

Scallion Braised Giant River Prawns Recipe

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This recipe features giant river prawns pan-fried to a golden crisp and glazed with a savory-sweet sauce infused with a spicy wasabi kick. The rich, aromatic glaze complements the creamy roe inside the prawns, creating a perfect balance of heat and flavor in this classic Chinese seafood dish.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 people 1x
• Category: Seafood
• Method: Frying
• Cuisine: Chinese

Ingredients

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The Seafood

• 1 lb Giant River Prawns or large head-on shrimp, trimmed
• 2 tbsp Neutral Cooking Oil (vegetable or canola)
• 4 cloves Garlic, minced
• 1 pinch Salt
• 1 stalk Scallion, chopped, for garnish
• 1 tsp White Sesame Seeds (optional)

The Soul Sauce

• 2 tbsp Water
• 2 tbsp Light Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Wasabi Paste or Chinese Hot Mustard paste

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Instructions

1. Prep the Prawns: Wash the prawns thoroughly. Using kitchen shears, trim off the sharp beak (rostrum) on the head and remove the long spindly legs. Pat the prawns dry with paper towels to ensure proper searing.
2. Pan-Fry the Prawns: Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat. Place the prawns in a single layer and pan-fry for 3-4 minutes, flipping halfway through, until the shells turn bright orange and develop a slight char.
3. Prepare the Soul Sauce: While the prawns are frying, whisk together 2 tablespoons water, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon wasabi paste in a small bowl until well combined.
4. Garlic Stir-Fry: When the prawns are nearly cooked and their shells are crispy, push them to the side of the pan or create space to add the minced garlic directly into the hot oil. Stir-fry the garlic for about 30 seconds until fragrant, taking care not to burn it.
5. Braise and Glaze the Prawns: Pour the prepared sauce mixture evenly over the prawns. Sprinkle with a pinch of salt. Increase the heat to high and toss the prawns rapidly for about 1 minute, allowing the sauce to reduce and coat the prawns thoroughly with a shiny glaze.
6. Finish and Serve: Remove the skillet from heat. Garnish the glazed prawns with chopped scallions and white sesame seeds if desired. Serve immediately while hot for the best flavor and texture.

Notes

• Mustard Type: Use green wasabi paste or Chinese hot mustard paste for authentic flavor. Avoid yellow American mustard as it does not provide the same heat or flavor profile.
• Dietary Adjustments: To make this recipe gluten-free, substitute light soy sauce with tamari and use gluten-free oyster sauce.
• Oil Usage: For a crispier shell texture similar to traditional ‘oil-exploded’ shrimp, you can shallow fry with slightly more oil, but this increases fat intake.
• Nutrition Disclaimer: Nutrition information is estimated using a standard ingredient database and does not include optional garnishes or variations.
• Food Safety: Ensure the prawns reach an internal temperature of 145°F (63°C) to guarantee safe consumption.