Browned Butter Honey Garlic Prawns
This browned Butter Honey Garlic Prawn dish feels like a gourmet meal, with half of the effort, maximum taste and all in less than 15 minutes! No marinating required.
Simple ingredients, maximum flavours.
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 1 tablespoon fresh squeezed lemon juice, (or juice of half a lemon)
- 1 tablespoon low salt soy sauce
- 3 cloves garlic, minced
- 600 g prawns, peeled and deveined (tail on or off)
- Salt to season
- Lemon wedges, (to serve)
- Fresh chopped parsley, to serve
TIP
I suggest using a WELL GREASED SEASONED PAN
This will add that seared flavour to your prawn or a really good quality non-stick pan. If you don’t trust it, don’t use it. The honey may stick and you’ll be peeling prawn off of the pan.
Method.
- Heat butter in a non stick pan or skillet over medium-high heat.
- Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Add the honey, lemon juice, soy sauce and garlic;
- Stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
- Remove from heat.
- Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.
- Add half of the prawns to the honey/butter in the pan;
- Sear for about 2 minutes each side, or until just cooked through and no longer opaque.
- Transfer to a plate; set aside.
- Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
- Sear the remaining prawns for 2 minutes each side, or until just cooked through and no longer opaque.
- Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat.
- Season with salt and pepper if desired and garnish with parsley.
- Serve with steamed vegetables; over rice or with a salad
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