Ingredients:

  • 1 lb King Prawns (peeled, deveined, tail-on)
  • 2 tbsp Soy Sauce
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 2 stalks Lemongrass (finely minced white part only)
  • 1 tbsp Fresh Ginger (grated)
  • 3 cloves Garlic (minced)
  • 1 tsp Sriracha
  • 15ml Lime juice
  • 2 tbsp Neutral Oil
  • 1 tbsp Unsalted Butter
  • 2 stalks Green Onion (thinly sliced)
  • 1/4 cup Fresh Cilantro (roughly chopped)
  • 1 lime (cut into wedges)

Instructions:

  1. In a glass bowl, whisk together the soy sauce, fish sauce, brown sugar, minced lemongrass, grated ginger, minced garlic, Sriracha, and lime juice.
  2. Add the king prawns to the bowl and toss to coat thoroughly.
  3. Let the prawns marinate for 15–20 minutes; do not exceed 30 minutes to prevent the lime juice from altering the texture.
  4. Place a skillet over high heat and add the neutral oil, heating until it shimmers and begins to smoke slightly.
  5. Working in two batches to avoid crowding, add the prawns in a single layer and sear until mahogany-colored and opaque.
  6. Add unsalted butter to the pan at the end to glaze the prawns, then remove from heat immediately.
  7. Garnish with sliced green onion and chopped cilantro, serving with lime wedges.