Soy sauce prawns is a fast and easy dish that appears on the menu of many Cantonese seafood restaurants. This version has an ingredient you wouldn’t expect in a Chinese dish: butter. It adds a ...

Dr. Fujinaga’s selection was more than an exercise in esoteric biology. Kuruma prawns are Japanese delicacies and are usually kept alive until the very moment when they are either deep fried as ...

Turn up the taste with these sweet and savoury glazed prawns, coated in a finger-licking sauce that’ll have you coming back ...

Marinated in a beautiful garlic dressing, prawns are cooked and served in a delightful sauce. In a wok heat the oil and add all the prawns and turn around over high heat for about 1 minute or till ...

Rinse prawns under cold water and pat dry. Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red ...

To prepare this dish, marinate prawns with lemon juice, mustard paste, parsley, and peri-peri seasoning. Deep-fry them until they attain a delightful golden brown hue. Serve alongside your preferred ...

Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells.

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When you cook the prawns, set a large frying pan over a low-medium heat with a glug of oil. Add the sliced garlic with a little salt and cook for 30 seconds, then turn the heat up.