This dish is where East meets West in the most delicious way. Inspired by bold Sichuan flavours yet enriched with silky garlic butter, these Sichuan Style Garlic Butter Prawns deliver incredible depth without overwhelming heat. Sweet, succulent tiger prawns are sautéed with soft onions, fragrant garlic, and vibrant bell peppers, creating a colourful, aromatic stir-fry that feels both comforting and indulgent.
Ready in just 16 minutes, this recipe is perfect for busy evenings when you still want something special on the table. The prawns stay tender and juicy, the vegetables bring freshness and crunch, and the buttery garlic sauce ties everything together beautifully with a gentle hint of Sichuan warmth.
How to Serve
Serve over steamed rice with fresh Chinese greens for a meal that looks impressive, tastes sensational, and requires minimal effort — the kind of dish that wins over guests and becomes a fast favourite at home.
Sichuan Style Garlic Butter Prawns with Sautéed Onions and Bell Peppers
Ingredients
- 12-16 King Prawns Tiger Prawns
- 1 Onion large, finely diced
- 7 Garlic Cloves finely chopped
- 1/2 Green Pepper finely diced
- 1 Red Chilli finely chopped
- 3 tbsp Butter
- 1 tbsp Olive Oil
- White Pepper pinch
- Salt pinch
- 2 tsp Chicken Powder
- 1 cup Water
- 2 tsp Corn Flour mixed with 4 tsp water to make a slurry
Instructions
- The Chinese love to cook Tiger Prawns whole so if you’d like to give this a go here is how you prepare them: If like many you prefer your prawns peeled, begin by removing the head and then gently wiggle the tail and this should come away with the prawns intact.
- Now peel the remainder of the legs and shell from the body of the prawn but please keep all of the shells and heads as they can be used to make a wonderful fish stock.
- Now using a very sharp knife cut a slit along the back of the prawns to remove the digestive tract, rinse your prawns under cold water and drain.
- Over a medium to low heat add butter and oil to your wok and gently sauté your onions and garlic for 8 to 10 minutes.
- Once your garlic and onions are translucent, buttery and super soft you can turn the heat up to medium high, add in your prawns and cook for 2 to 3 minutes. In this time they should turn a lovely pink colour,
- Add your peppers and diced chilli and give everything a good mix.
- Sprinkle in your chicken powder, white pepper and add your water. Bring the sauce up to a gentle boil, check your seasoning and add salt if required.
- Give your cornflour slurry a mix to loosen and slowly pour into your sauce stirring at the same time.
- Turn off the heat and serve your delicious garlicky tiger prawns over steamed rice with a side of fresh Chinese greens.
Recipe is from my Chinese Made Easy Cook Book
