Butter prawns taste delicious served with steamed rice, stir-fried noodles, or on toasted French bread.
2 cups fresh tiger prawns
½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon salt
1 teaspoon cornstarch
½ cup chicken broth
1 tablespoon plus 1 teaspoon oyster sauce
½ teaspoon sugar
2 tablespoons oil for stir-frying
1 tablespoon butter
1 small garlic clove, minced
½ teaspoon chili sauce with garlic
Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate the prawns in the rice wine, salt, and cornstarch for 15 minutes.
Combine the chicken broth, oyster sauce, and sugar, and set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the prawns and stir-fry briefly, until they turn pink. Remove and drain on paper towels.
Add the butter, garlic, and chili sauce with garlic. Stir-fry briefly, then add the prawns. Stir-fry for about a minute, mixing the prawns in with the butter, then add the sauce. Bring the sauce to a boil. Mix the sauce with the prawns and serve hot.
How to Devein a Prawn
Deveining a prawn or shrimp removes the gray, threadlike intestinal track running along its back. To devein, peel the prawn or shrimp. Take a sharp knife and cut a slit down the back. Remove the vein.