Roasted Prawns with Bean Sprout
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent prawns tossed with fresh bean sprouts, garlic, and a hint of ginger, roasted until golden and served with a light soy-butter glaze. A quick, elegant dish perfect for weeknight dinners.
Ella x
Ingredients
- ½ kglarge prawns(peeled and deveined)
- 710 mlfresh bean sprouts
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(finely grated)
- 3 tablespoonsbutter
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonlime juice
- ¼ teaspoonred chili flakes
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the prawns dry with paper towels and season with sea salt and black pepper.
Tip: Drying the prawns ensures they get a nice caramelized exterior when roasted.
- 2
Toss the bean sprouts with 1 tablespoon of olive oil, minced garlic, and grated ginger in a large mixing bowl. Season lightly with salt and pepper, then spread evenly on a baking sheet.
Tip: Don't overcrowd the baking sheet; the sprouts should be in a single layer for even cooking.
- 3
Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the prawns and sear for 1 minute on each side until they start to turn pink.
Tip: Don't fully cook the prawns here; they'll finish in the oven.
- 4
Scatter the bean sprout mixture around the prawns in the skillet. Drizzle everything with soy sauce, sesame oil, and lime juice.
Tip: The acid from the lime juice brightens the entire dish.
- 5
Dot butter pieces over the prawns and sprouts, then sprinkle with red chili flakes for a subtle heat.
- 6
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the prawns are fully cooked through and opaque, and the bean sprouts are slightly tender but still crisp.
Tip: Prawns cook quickly, so keep a close eye to avoid overcooking them.
- 7
Remove from the oven and garnish generously with sliced green onions. Serve immediately while hot, spooning the pan juices over each portion.
Tip: The pan juices are flavorful and should be drizzled over the dish for maximum taste.
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