Garlic Prawns Korky Style

Ingredients

• 1 kgraw green prawns, deveined with tails on
• 6 clovesfresh garlic, crushed
• 2 tbsp (30 ml), or more to tastechilli sauce
• 100 gbutter
• 1 cup (240 ml)freshly chopped basil
• ½ cup (125 ml)lemon juice
• 1 tsp (5 ml) and a pinch, or to tastesalt and pepper
• To taste, optionalfresh sliced chilli or dried chilli, as an alternative to chilli sauce

Instructions

1. 1

   Melt the butter

   Heat a pan, melt the butter, then add the crushed garlic and chilli sauce. Cook until fragrant.

2. 2

   Cook the prawns

   Add the prawns and cook for a few minutes on one side, then a few minutes on the other. Season with salt and pepper, add the fresh basil and fry for a few minutes.

3. 3

   Finish with lemon

   Turn off the heat, stir in the lemon juice and serve.

4. 4

   Check for doneness

   Avoid overcooking the prawns; they are done as soon as they curl up.

5. 5

   Prepare everything

   Get all the ingredients ready before you begin, as this is a very quick meal.

6. 6

   Cook in batches

   Do not overcrowd the pan. Cook the prawns in two separate batches, using half the ingredients for each batch.

What are garlic prawns?

Garlic prawns are a quick seafood dish built around prawns cooked with garlic and a rich, savoury sauce. This Korky-style version pairs butter and chilli with fresh basil and lemon for a combination that is buttery, aromatic and bright.

The recipe is presented as a simple home-style preparation rather than one tied to a specific regional tradition. Its appeal is in the contrast between gently spicy butter, fragrant basil and lemon added at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 60g protein, 5g carbs, 22g fat.

The prawns provide most of the protein, while the butter contributes most of the fat and saturated fat. The lemon juice and chilli sauce add some carbohydrates, but a side of rice, bread or potatoes would contribute most of the plate’s starchy carbohydrates. Pair a portion with vegetables or salad for a more balanced meal.

Get set before cooking

Ready ingredients: Crush the garlic, chop the basil and measure the lemon juice before heating the pan. The prawns cook quickly, so pausing to prepare ingredients once they are in the pan can lead to overcooking.

Prawns: Use raw, deveined prawns with their tails on, as specified. Pat them dry if they are wet so they cook more readily in the butter.

Build the garlic butter

Garlic and chilli: Melt the butter in a hot pan, then cook the garlic and chilli sauce only until fragrant. Keep them moving and avoid letting the garlic darken, which can give the sauce a bitter taste.

Chilli level: The recipe suggests adding more chilli sauce for extra heat, or using fresh sliced or dried chilli instead. You can also leave chilli out altogether.

Cook the prawns in batches

Room to brown: The recipe recommends two batches, with half the ingredients used each time. Crowding the pan can make the prawns release moisture and cook less evenly.

Doneness: Watch for the prawns to curl and turn opaque, then take them off the heat promptly. The recipe gives no fixed cooking time, so use these visual cues rather than waiting for a particular number of minutes.

Add basil and lemon at the end

Fresh basil: Add it after seasoning the prawns and fry for a few minutes, as directed. It brings a fresh herbal note to the buttery sauce.

Lemon juice: Stir it in after turning off the heat. This keeps the finish bright and balances the richness of the butter.

Serving ideas

Serve the prawns straight away while hot, with the buttery sauce spooned over them. Bread, rice or potatoes can help make the meal more substantial and give you something to soak up the sauce.

For a lighter plate, serve them with a generous salad or steamed vegetables. Keep any extra chilli on the side so everyone can adjust the heat.

Recipe notes & tips

• Measure and prepare every ingredient before heating the pan.
• Use a pan large enough to cook the prawns in two batches.
• Add extra chilli sauce gradually, tasting for heat as you go.
• Keep the garlic moving in the butter so it becomes fragrant without browning too much.
• Turn off the heat before stirring in the lemon juice.
• Serve as soon as the prawns are cooked to avoid a rubbery texture.

Variations

• Fresh chilli: Use sliced fresh chilli instead of the chilli sauce.
• Dried chilli: Add dried chilli in place of the sauce for a different kind of heat.
• No chilli: Leave out the chilli for a milder version.
• Extra lemon: Serve with lemon wedges for a sharper finish.
• More herbs: Add a little extra chopped basil just before serving.

Common mistakes to avoid

• Overcrowding the pan: The prawns may cook unevenly; make two batches as suggested.
• Overcooking the prawns: They can turn tough; take them off the heat as soon as they curl and become opaque.
• Browning the garlic: It can taste bitter; cook it only until fragrant.
• Adding lemon too early: The recipe adds it off the heat; stir it in after cooking.
• Starting without preparation: The prawns cook quickly; have the ingredients ready before heating the pan.

How to store

Refrigerate leftover prawns in a covered container and eat within 1–2 days. Reheat gently in a pan until just hot, taking care not to cook them for long or they may become tough.

Frequently asked questions