Scallion Braised Giant River Prawns Recipe
This recipe features giant river prawns pan-seared until golden and crispy, then glazed in a savory-sweet sauce with a sharp kick of wasabi paste. The heat from the wasabi mellows into a rich aroma that perfectly complements the creamy roe of the prawns. Garnished with scallions and sesame seeds, this Chinese seafood dish is quick to prepare, vibrant in flavor, and ideal for a delightful, impressive meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
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
Instructions
- Prepare the Prawns: Wash the prawns thoroughly. Using kitchen shears, trim off the sharp beak (rostrum) and the long spindly legs. Pat the prawns dry with paper towels to ensure a better sear.
- Heat the Oil and Pan-Fry the Prawns: Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Place the prawns in a single layer. Pan-fry for 3-4 minutes, flipping halfway through, until the shells turn bright orange and develop slight charring.
- 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 or Chinese hot mustard in a small bowl until well combined.
- Add Garlic and Infuse Flavor: When the prawns are nearly cooked and crispy, add the minced garlic directly into the hot oil in the pan. Stir-fry for about 30 seconds until fragrant without burning the garlic.
- Braise and Glaze the Prawns: Pour the prepared sauce mixture over the prawns. Sprinkle a pinch of salt on top. Increase heat to high and toss rapidly for about 1 minute until the sauce reduces and coats the prawns evenly, creating a glossy glaze.
- Garnish and Serve: Remove the skillet from heat. Garnish the prawns with chopped scallions and white sesame seeds if using. Serve hot immediately to enjoy crisp, flavorful prawns.
Notes
- Mustard Type: Use green wasabi paste or Chinese hot mustard for authentic flavor. Avoid yellow American mustard.
- Dietary: For a gluten-free version, substitute regular soy sauce with Tamari and use gluten-free oyster sauce.
- Oil Usage: For a crispier shell, shallow frying with slightly more oil can be done instead of pan-frying with minimal oil.
- Nutrition Disclaimer: Nutrition information is an estimate calculated from ingredient databases and does not include optional garnishes.
- Food Safety: Ensure prawns reach an internal temperature of 145°F (63°C) to ensure they are safely cooked.