Recipe: Tangy butter sauce prawns | Vancouver Sun

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This recipe — shared by Chef Indri Purwonegoro, regional chef at The Italian Osteria and Cheese Bar and Glass House Estate Winery in Langley — is a treat for seafood lovers. Enjoy it as a main served over rice.

Tangy Butter Sauce Prawns

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1 lb. prawns (tiger prawns or choice of other sustainable freshwater prawns)

1 small yellow onion, sliced

2 serrano chilies, sliced (optional)

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4 cloves garlic, minced

1/3 cup butter

2 tbsp. oyster sauce

2 tbsp. sugar

1 tbsp. ketchup

1 tbsp. Worcestershire sauce

1 tsp. olive oil

¼ cup water

1 green onion, cut on long bias

Salt and pepper, to taste

Clean and devein prawns while keeping shells intact.

Heat olive oil in pan. Add prawns to pan in small batches and sear for 45 seconds then set aside. Add butter to pan. Sauté onions, serrano chili (if using) and garlic in butter for two minutes.

Add oyster sauce, sugar, ketchup, Worcestershire sauce and bring to a boil. Add seared prawns and ¼ cup water to pan. Simmer for 3-4 minutes until prawns are cooked through. Remove from heat. Add green onions and salt and pepper to taste. Serve over steamed jasmine rice.

Serves 2. 

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