Large Prawn Recipes: Bhuna Masala, Butter Garlic and Tempura

Large prawns are meaty enough to be the main event, which is why they turn up in the dishes people order when they eat out: a thick prawn masala, sizzling butter garlic prawns, and crisp tempura with a dipping sauce. These recipes are written for Large Prawns and bring those flavours into a Pakistani home kitchen, with a lighter steamed option at the end.

Prep Notes for Large Prawns

• Peel and devein, keeping tails on for butter garlic and tempura if you like.
• For tempura and butter garlic, butterfly or make 3–4 shallow cuts on the underside so the prawns lie flat.
• Pat completely dry. This is the single biggest difference between prawns that sear and prawns that stew.
• Large prawns are cooked when pink-orange outside and opaque white right through the thickest part.

1. Bhuna Prawn Masala

A thick, clingy masala with caramelised onions and a hint of kasuri methi. Serves 4–5. Time: about 45 minutes.

Ingredients

• 1 kg large prawns, peeled and deveined (keep heads if whole)
• 5 tablespoons oil
• 3 medium onions, finely chopped
• 1½ tablespoons ginger-garlic paste
• 4 tomatoes, puréed
• 3 tablespoons yoghurt, whisked
• 1½ teaspoons red chilli powder, ½ teaspoon haldi, 1 teaspoon coriander powder, ½ teaspoon cumin powder, salt
• 1 teaspoon kasuri methi, ½ teaspoon garam masala
• Green chillies, fresh coriander and lemon to finish

Method

1. Marinate the prawns with salt, a pinch of haldi and a little lemon juice in the fridge for 15 minutes.
2. If you have prawn heads, fry them in the oil for 2–3 minutes, pressing to release their juices, then discard the heads.
3. Add onions and cook slowly until deep golden – this is the base of the bhuna, so don't rush it.
4. Add ginger-garlic paste and the powdered spices with a splash of water. Fry for 2 minutes.
5. Add tomato purée and cook until thick and the oil separates. Stir in the yoghurt and bhuno for another 3–4 minutes.
6. Add the prawns, toss to coat and cook on medium-high heat for 4–6 minutes, until just opaque.
7. Crush in the kasuri methi, add garam masala and green chillies, and finish with coriander. Serve with naan, paratha or plain rice.

2. Butter Garlic Prawns

A quick, restaurant-style starter that relies on good butter, lots of garlic and hot heat. Serves 4 as a starter. Time: 15 minutes.

Ingredients

• 500 g large prawns, peeled, deveined and butterflied, tails on
• 3 tablespoons butter and 1 tablespoon oil
• 10–12 cloves garlic, finely chopped
• ½ teaspoon red chilli flakes, ½ teaspoon crushed black pepper, salt
• Juice of 1 lemon
• Chopped parsley or coriander

Method

1. Season the dry prawns with salt and black pepper.
2. Heat oil and 1 tablespoon of butter in a wide pan until foaming. Lay the prawns in a single layer and sear for about 1 minute per side. Remove.
3. Lower the heat, add the remaining butter and the garlic. Stir until fragrant and pale gold – don't let it brown too far.
4. Add chilli flakes, return the prawns, squeeze in the lemon and toss for 30 seconds.
5. Finish with herbs and serve straight away with garlic bread or plain rice.

Tip: cook in batches if your pan is small; crowding the pan cools it down and the prawns release water.

3. Crispy Prawn Tempura

A light, lacy batter that lets the prawn shine. Serves 4–6 as a starter. Time: 30 minutes.

Ingredients

• 500 g large prawns, peeled and deveined, tails on
• ¾ cup plain flour and ¼ cup cornflour, plus extra flour for dusting
• 1 egg yolk and about 1 cup ice-cold water (sparkling water makes it lighter)
• Salt and white pepper
• Oil for deep-frying
• For dipping: soy sauce with a little vinegar and grated ginger, or chilli garlic sauce

Method

1. Make 3–4 shallow cuts on the underside of each prawn and press gently to straighten. Season and dust lightly with flour.
2. Heat the oil to medium-hot.
3. Just before frying, mix the egg yolk and ice-cold water, then stir in the flours with chopsticks. Leave it lumpy – overmixing makes it heavy.
4. Hold each prawn by the tail, dip into the batter and lower into the oil.
5. Fry a few at a time for 2–3 minutes until pale golden and crisp. Drain on a rack and serve hot with dipping sauce.

Bonus: Pak-Chinese Chilli Prawns

Coat peeled large prawns lightly in cornflour and shallow-fry until just cooked. In a hot wok, stir-fry garlic, cubed onion, capsicum and green chillies, then add soy sauce, a little vinegar, chilli sauce, ketchup and a cornflour slurry. Toss the prawns through for a minute and serve with egg fried rice.

4. Lighter Option: Steamed Ginger-Garlic Prawns

Clean and gentle, with almost no oil. Serves 3–4. Time: 20 minutes.

Ingredients

• 500 g large prawns, peeled and butterflied
• 1 tablespoon finely grated ginger and 4 cloves garlic, minced
• 1 green chilli, sliced; spring onions; fresh coriander
• 1 teaspoon soy sauce, a squeeze of lemon, black pepper
• 1 teaspoon oil

Method

1. Arrange prawns on a heatproof plate. Scatter over ginger, garlic and chilli, and season with pepper.
2. Steam over boiling water, covered, for 4–5 minutes until opaque throughout.
3. Heat the oil until just smoking and drizzle over the prawns with soy sauce and lemon.
4. Top with spring onions and coriander and serve with rice or a salad.

Bring Restaurant Flavours Home

Each of these dishes works best when the prawns are big enough to stay juicy, which is why large grade suits them. Choose shell-on or peeled on the Large Prawns page, or compare other grades in Prawns & Shrimp. For striped prawns with a firmer bite, Tiger Prawns also suit butter garlic and masala.

Frequently asked questions

Why is my tempura batter heavy?

Usually because it was overmixed or the water wasn't cold enough. Mix just before frying with ice-cold water and leave the batter lumpy.

Can I make butter garlic prawns with shell-on prawns?

Yes. Split the shell along the back, devein and cook as normal. The shell adds flavour, but it is messier to eat, so serve with finger bowls.

How do I keep prawn masala from becoming watery?

Cook the masala until thick before adding the prawns, use well-dried prawns and don't cover the pan while they cook.

Which recipe is best for guests?

Butter garlic prawns and tempura are quick, impressive starters. The bhuna masala can be prepared ahead up to the point of adding prawns, then finished just before serving.