Perfectly cooked prawns coated with lime browned butter with a drizzle of sweet soy sauce. The flavour combination of this Asian Grilled Shrimp is magical. Whether you make this on your BBQ or on the stove, this tastes so good, it’s like something you’d get at a fancy restaurant – and in fact, is a copycat of a dish from a great Sydney restaurant called Esther. This is easy gourmet cooking at its best!
Browned butter and sweet soy sauce. It is a combination made in heaven, one that you may not have thought of but I hope you try it at least once because it is magical!
Sweet soy sauce – otherwise known as Kecap Manis – is an Indonesian sweet soy sauce which is available at major supermarkets (Woolworths and Coles in Australia) OR you can easily make with just soy sauce and sugar. It has a thick syrup type consistency and I think of it as the Asian equivalent of caramelised balsamic vinegar.
You know how you drizzle just a touch of balsamic vinegar syrup on caprese (tomato, buffalo mozzarella and basil) and it miraculously takes it from blah to out-of-this-world-phenomenal?
That’s what kecap manis does in this. 🙂
THIS being prawns / shrimp with browned butter and drizzled with kecap manis. 😉
I was flopping back and forth indecisively about what to call this. Because it doesn’t specifically taste Asian per se. It would be right at home on the menu of fancy Western restaurants as it would be at modern Asian restaurants.
Also, I personally cannot think of any well known Asian dishes made with browned butter!
Then I thought, stuff it. I can call this what I want! This is my invention, so I get naming rights. Asian it is!! 🙂
So….how to describe how this tastes?
Here goes my attempt. The browned butter gives this a nutty luxurious flavour, then the kecap manis adds the sweet but with a depth of flavour that can’t be compared to just a sprinkle of sugar. The combination is SO GOOD you will want to have some bread on hand to mop up the leftover sauce on the plate that’s mingled with the juices from the prawns…(Baby Hands Alert!!)
And….exciting news! Woolworths, a fresh food supermarket very well known to Australians, has asked me to share a special Christmas recipe!! Specifically, they didn’t want the usual roast, they wanted something that was reminiscent of my childhood Christmases. Of course, I jumped at that!!!
Migrating to Australia in the early 1980’s meant the food of my youth was somewhat different to that of my friends. And my family Christmas feasts were a far cry from the traditional menus that many are familiar with.
Special meals for our family were Japanese / Asian seafood barbecue feasts. And this Friday, I’m going to be sharing my mother’s signature Miso Marinated Barbecued Side of Salmon which is a sensational EASY centrepiece for an Australian summer Christmas. A million times easier than roast turkey!
The crazy thing? The traditional Japanese marinade for this is just FOUR ingredients. Seriously.
Sitting around a Christmas feast like this would make anyone smile, don’t you think? 🙂
These Asian Barbecue Prawns are part of this feast I’m sharing. Be patient, the recipe for the rest of the scrumptious feast you see above is coming on Friday!
For now, be content with these incredible prawns.
So easy.
SO crazy good.
– Nagi xx
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Asian Grilled Shrimp / Prawns
Ingredients
- 1 lb / 500 g shrimp / prawns (fresh), peeled and deveined (Note 1)
- 2 garlic cloves , crushed
- 2 tbsp vegetable oil
- 1/3 cup salted butter (or 1/3 cup unsalted butter + big pinch of salt)
- 3/4 to 1 tsp tsp sweet soy sauce / kecap manis (Note 2)
- 1 lime , large
Garnishes (all optional)
- 1 red birds eye chilli , deseeded and finely sliced or chopped
- Cilantro / coriander leaves
Instructions
- Combine shrimp / prawns, garlic and oil in a small bowl, use your fingers to coat then set aside for 15 minutes.
Browned Butter
- Meanwhile, melt butter in a small silver fry pan or saucepan over medium heat. (Note 3)
- Heat until it starts to foam, then swirl the pan occasionally to distribute heat evenly.
- Cook until the butter turns golden, smells nutty and there are brown specks at the bottom (you might need a teaspoon to push the foam aside).
- Remove from heat immediately. Pour into a jug, leaving behind most of the bitter brown specks (I strained it - because I was making an effort!).
- Set aside until required.
Prawns / Shrimp
- Heat the BBQ or fry pan over high heat (no oil).
- Add prawns / shrimp and cook until each side is lightly golden brown, but be sure not to overcook! (Note 4)
Serve
- Place prawns in a bowl. Grate over the zest of a lime, then cut the lime in half and squeeze over about 1 tbsp of lime juice. Drizzle with 1 tbsp of browned butter, toss gently.
- Transfer to a plate. Drizzle with 2 tbsp of browned butter then lastly, drizzle over kecap manis, using as thin a stream as you can.
- Serve immediately, garnished with chilli and cilantro/coriander, if using.
Recipe Notes:
Nutrition Information:
Hi Chef, living in Texas plenty fresh shrimp here ,,,Photos appear ta show shrimps with shell and head on although some appear peeled ????
Hi Joseph, yes just the photos – although I peel for guests as per the recipe 🙂 N x
I love spicy food and balancing opposite tastes so I made this recipe and decided to experiment and stir together my Thai sweet soy sauce with Lao Gan Ma Chili Crisp Sauce, which is a wonderful spicy chili sauce. I used the combination as a dipping sauce for the prawns and I must tell you that I really liked it!
I also took the garlic which was mixing in the bowl with the prawns and put it in the wok after I cooked the prawns and let the garlic cook until crisp (after lowering the heat). I then took some of the melted butter and mixed it in the wok with the garlic. Because I had used no oil for cooking the prawns, per your recipe, the garlic became crispy and I was able to scrape it out of the pan with the butter and then spread it over the prawns.
So I added a few personal touches and your recipe, as usual, was another winner. Thank you!
I love the personal touches you added Barry! so glad you enjoyed this, thanks for letting me know!
This came out delicious,,,I made my own Kecap Manis…My fussy eater husband licked his plate…Can’t wait to try the salmon…Thanks for your easy to read recipes and GREAT instructions!!
I’m so glad you enjoyed it Lyn! Thank you so much for taking the time to come back and let me know! N x
I love kecap manis but my husband finds it too sweet. I’d add sugar if he wasn’t looking. 🙂
I think this dish is perfect and I’d do it on the bbq.
It IS very sweet. That’s why you only need a tiny drizzle!!! I’m going to make this for him when I visit. 🙂 See if I can convert him!!! N x
This week has been hectic, and I’ve only just seen this recipe. Is this my birthday present from you? Because it’s perfect!!!
I can’t wait till Friday to see the rest of the feast. I think I’m going to be cooking this up for New Year’s Eve. How good would that be, to ring in the new year with these taste sensations!?!
Oh man…..Asian prawns that I can eat with bread???? I am blaming you if I have to live in my yoga pants all Christmas 😉 lol
Loving this combo!!! It is like you took two of my favourite dishes in the world and smooshed them together!
This is the result of potted shrimp and garlic chilli prawns having a baby!!! I love you a little bit!
YUM!
Seriously, the flavour combo of browned butter and sweet soy is INSANE!!!
Oh how fabulous is this shrimp! Your feast looks spectacular, Nagi, and I can only imagine the beautiful, complementary flavours! Salmon and shrimp are my two fav foods on the planet and I love that you prepare them so that their true taste shines – gorgeousness!
Thanks so much Robyn! Nice and simple, just how I like it!! Really lets the flavour shine through 🙂
Well I know that feast would make ME smile. I’m looking forward to seeing that 4-ingredient salmon recipe of yours!
Now about these shrimp – they are my kind of fusion food. Who would have thought to combine brown butter and sweet soy sauce? Genius!
I will be making that dish tomorrow .It looks great.Many thanks for your great recipes.
You’re welcome Dorothy!! Looking forward to hearing what you think!
I’m so excited to share it Marissa! It’s a traditional Japanese marinade, very classic. 🙂 I’m keen to see what you think of it! N x
how did i not know that about cooked shrimp? haha, i cook it so much! good to know now.. right? and woolworths!!! OMG i miss that place in NZ. too funny.
It’s a handy tip, isn’t it??!! Made all the difference once I learned it!!
Hi Nagi….
the prawns look awesome and im sure they will taste even better…
will you be sharing the Salmon recipie via email on Friday, or is it just through Woolies?
keep up the great work
Michael
Hi Michael! I certainly am sharing it on here and via email AND I even have a video showing you how to make it!!! I’m super excited to share this family recipe with you!
one word…………YUM……….
One word…..THANKS!!! 😉
Hi Nagi! These would be perfect to add to my Christmas Eve menu! We don’t have access to an Asian market so I am so happy when you give the recipe for sauces and condiments! 🙂
Dorothy, I have a big goofy smile on my face every time I read that you are thinking of making one of my recipes!! 🙂
This recipe looks magnificent. We are planning a trip to the Asian market this coming Thursday — we are getting the supplies in so we can make Charlie’s brother — Sammy Salsa. We have a place all ready for him in the fridge. I can’t wait to see the rest of your recipes!!
Charlie’s Brother? You have me VERY curious Marisa!
Morning Nagi!
These look to good to be on a page……… they should be in my stomach.
Going to try these!
Thank you for being so thoughtful, that you give us hints and tips in pictures. (How to tell if shrimp is cooked perfectly).
They are a true help…..especially for those of us that learn visually.
Again Thank you!
Have a Joyful Day :~D
Charlie
What a wonderful message to receive, thank you Charlie! I do hope you try them! N x
Looks incredible and sounds so delicious. I hope I can find kecap manis at my grocery store, if not I’ll have to make a trip to the Asian supermarket, but I’m sure it will be well worth it!
Thank you Fida! Otherwise, whip some up yourself!! Soy sauce + brown sugar, that’s all you need!
A busy week demands a quick, delicious dish… Asian Brown Buttered Prawns… Yummy!!!
This goes on this weeks menu…
Thank you, Nagi…. :O)
Oooh, I await in anticipation to hear what you think!!
These shrimp look delicious, Nagi! The flavours and marinate sound gorgeous. I love browned butter, so I definitely need to give your recipe a go! 🙂
Thank you so much Jess! N x
Nagi, I am not the person above, but I want her to be on your email list as am I. I can think of no better present for a young girl learning to cook. Hope that you can do this for me. Also, if possible sign her up for the free cook books. Thank you, Bonnie crim
Hi Bonnie!! I’d love for Jasmine to join my mail list!! I’m afraid I am not allowed to add her though, could you send her this link or perhaps if you could fill it out on her behalf, when she accepts the confirmation she will get the free cookbooks! http://eepurl.com/4kKKD
Congrats on the Woolworth’s offer! And what a fantastic feast you are sharing! Nagi – these prawns in browned butter and sweet soy sauce sound fantastic – I don’t think I’d even need a spoon to eat ’em! Waiting with bated breath for the recipe for that Miso Marinated Barbecued Salmon!
Thank you Shashi! I’m super excited to be sharing it tomorrow!!!
These sound good and I would like to try this Thursday for my Husbands birthday dinner. Any suggestions of what to serve with them? Thanks Nagi