Recipe: Quick & Easy Butter Oat Prawns

King prawn is my second favorite seafood, coming a close second after scallops. Prawns are always present in my fridge/freezer - I like to use them in cooking because they take only a couple of minutes to cook and with just a few other ingredients and simple seasoning, they can taste so good!

Butter Oat Prawns

I have been meaning to try out "butter oat prawns" after seeing some of my friends cook this. This is a variation of my usual king prawns with garlic butter and curry leaf. For this dish, no prawn peeling is required - just trim the prawn feelers and you're ready to rock! Rolled oats is first toasted with some butter. Then, more butter is used to cook the prawns with garlic, curry leaves and chillies. Definitely sinful!

This is a dish worth getting your hands dirty for and don't be afraid to suck on the shells, which are full of flavour. The toasted oats has a nice nutty flavour and texture, I reckon the more butter you throw in there (if you don't have any health concerns), the better it tastes!

Butter oat prawns
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4


Ingredients
400g large prawns (approx 8-9)
90g salted butter
1/2 cup rolled oats
1/2 tsp caster sugar
3 stalks curry leaves, leaves only
1 red chilli, sliced
4 cloves garlic, finely chopped
2 tbsp oil
1 tbsp ginger wine (optional)
1 tsp chicken stock granules


1. In a wok, melt a third of the butter over medium heat, then add the rolled oats and cook for about 3-4 minutes, stirring occasionally, until it is nicely toasted and golden. Add the caster sugar and stir well. Remove from heat and set aside.

2. Heat oil over medium high heat, then add the garlic. Fry for about 1-2 minutes, until golden, then add the curry leaves and fry for a further minute until fragrant. Add the prawns, and cook for 3-4 minutes, until cooked through, then add the remaining butter and stir to coat. Add the chillies and toasted oats from Step 1, and cook for a further 1-2 minutes. Season with chicken stock granules and ginger wine and then serve immediately.

I am linking this to the Little Thumbs up "Prawn" event organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Food Playground. You can link your posts here.

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