Butter Garlic Prawns

Large prawns cooked quickly in butter, garlic, and a little oil until sweet, juicy, and glossy. A premium seafood ulam best eaten right after cooking.

Estimated cost: ₱385–₱430

Prep 15 min · Total 25 min · Serves 1

Nutrition per serving: 590 kcal · 58 g protein · 2 g carbs · 40 g fat

Ingredients

• 250g, shell-on, deveined Large prawns
• 30g Butter
• 1 tbsp Cooking oil
• 8 cloves, minced Garlic
• 1 tbsp Calamansi juice
• to taste Salt
• to taste Black pepper
• optional pinch Red chili flakes

Steps

1. Trim prawn antennae and devein while keeping shells on for flavor. Pat prawns dry with paper towels.
2. Season lightly with salt and black pepper.
3. Heat cooking oil in a wide pan over medium-high heat until shimmering.
4. Add prawns in a single layer and sear for 1.5–2 minutes until the shells turn bright orange on one side.
5. Flip prawns and cook another 1–2 minutes until almost fully opaque.
6. Lower heat to medium. Add butter and minced garlic.
7. Toss constantly for 1–2 minutes until garlic is fragrant and the butter coats the prawns. Do not burn the garlic.
8. Add calamansi juice and chili flakes if using. Toss for 15 seconds.
9. Remove from heat immediately and rest for 1 minute before serving so the butter sauce clings to the shells.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).