Garlic Butter King Prawns & Mushrooms — Fast, Comforting, Full of Flavour
Sometimes the best dishes come from simple ingredients treated well — and this Garlic Butter King Prawns & Mushrooms is a perfect example of that.
Butterflied king prawns cook quickly and absorb flavour beautifully, especially when paired with garlic and butter. As the garlic softens and infuses the butter, it creates a rich, savoury base that coats every bite. Add in tender mushrooms and a splash of light soy sauce, and you get a deep, comforting flavour that feels like it took far longer than it actually did.
The little trick here is finishing with a light cornflour slurry. It brings everything together into a silky glaze that clings to the prawns and mushrooms without feeling heavy — giving you that classic takeaway-style finish while still feeling fresh and homemade.
This is the kind of recipe I love because it’s quick enough for a busy weeknight but impressive enough to serve when you want something a bit special. It works brilliantly with steamed rice, tossed through noodles, or even served with a side of greens for something lighter.
Simple ingredients, big flavour, and a dish you’ll find yourself coming back to whenever you want fast comfort food with a bit of elegance.
Garlic Butter King Prawns with Mushrooms
Ingredients
- 280 g Raw King Prawns
- 50 g Salted Butter
- 1 tbsp Olive Oil
- 1/2 Onion finely diced
- 5 cloves Garlic minced
- 300 g Mushrooms I used chestnut mushrooms, chopped into quarters
- 1 tbsp Light Soy Sauce
- Pinch Salt
- Pinch White Pepper
- 1 tsp Cornflour mixed with 2 tsp water to make a slurry
Instructions
- Peel, devein and butterfly your king prawns
- Over a medium heat your wok and add olive and butter
- Once warmed add diced onions along with the minced garlic, sauté gently until translucent
- Turn heat up top medium high and add your mushrooms
- Once mushrooms have softened add in king prawns and fry until they turn pink
- Now add your soy sauce, salt and white pepper
- Continue frying for a further 2 minutes
- Give your cornflour slurry a mix and slowly pour over the prawns stirring at the same time.
- Serve with freshly steamed rice or even a freshly baked baguette
For more recipe checkout my Chinese Made Easy Cook Book
