Looking for a delicious seafood recipe that’ll have your family asking for seconds? Somjit from Home Cooking with Somjit shares her wonderful Deep Fried Prawns with Butter and Garlic recipe that’s become quite the hit on YouTube. This dish is popular because it combines crispy textures with rich, buttery flavors that both kids and adults absolutely love.

We’re sharing this easy recap so you can follow along step by step in your own kitchen. Somjit keeps things simple with fresh prawns, garlic, butter, and just a few other pantry ingredients. The best part is that this recipe works perfectly for busy weeknights or when you want to impress guests with something special that doesn’t require hours in the kitchen.

Key Takeaways

• Fresh prawns are cleaned, marinated with salt and garlic, then coated in flour before frying until golden and crispy.
• A simple garlic butter sauce made with melted butter, chili, and crispy garlic coats the fried prawns for extra flavor.
• This family-friendly dish is best served hot and can be eaten with your hands for a fun, casual dining experience.

Getting Your Ingredients Ready

Picking the Best Prawns

Somjit starts with 350g of beautiful fresh prawns. She keeps the shells on because they add extra flavor when cooking.

The cleaning process is simple but important. First, she cuts off the long whiskers and all the little legs. Then comes the clever part – using a toothpick to remove the vein.

She pokes the toothpick through the shell between the last two sections of the prawn. The dark vein runs along the back and contains sand and other things you don’t want to eat. Pull it out gently with the toothpick.

Pro tip: Fresh prawns should smell like the ocean, not fishy. If you can’t find fresh ones, frozen prawns work great too – just thaw them completely first.

After cleaning all the prawns, give them a good rinse with cold water. Pat them dry with paper towels before cooking.

What You’ll Need for This Recipe

Here’s everything Somjit uses to make her delicious butter garlic prawns:

• 350g prawns (cleaned and shells on)
• 2 tbsp crispy fried garlic
• 1 tbsp fresh chopped garlic
• 3 tbsp tapioca flour
• 1 tsp salt
• 1 red bird’s eye chilli
• 2 cubes of butter
• Fresh parsley for garnish

The tapioca flour helps make the prawns extra crispy. You can swap it for cornstarch if that’s what you have in your pantry.

Bird’s eye chillies pack heat, so use less if your family prefers mild flavors. You could even skip it completely for little ones.

The crispy fried garlic adds wonderful texture. You can buy it ready-made at Asian grocery stores or make your own by frying thin garlic slices until golden.

Getting Your Prawns Ready With Care

Fresh prawns deserve a little extra attention before they hit the pan. Somjit shows us how to treat these beauties right, keeping the shells on for extra flavor and crunch.

Getting Your Prawns Clean Step by Step

Start with 350g of fresh prawns – the fresher, the better! These prawns will keep their shells on during cooking, which adds so much more flavor to the final dish.

First, grab your kitchen shears and snip off those long whiskers. They can be a bit wild looking! Next, trim away all the little legs along the bottom of each prawn.

Here’s where it gets interesting. Take a regular toothpick and poke it right through the shell between the last two sections of the prawn’s body. You’ll find a dark line running along the back – that’s what we’re after.

Gently pull out that dark vein with your toothpick. This little line contains sand and other things we don’t want in our dinner. It’s worth taking the time to get it all out.

Once you’ve cleaned each prawn this way, give them all a good rinse under cold water. Pat them dry with paper towels before moving on to the next step.

Mom’s Simple Trick for Getting Rid of Veins

Somjit shares a kitchen trick that makes vein removal so much easier. Instead of trying to peel the prawns first, she works with the shells still on.

Use a regular toothpick as your tool. It’s the perfect size for this job and every kitchen has one. The key is finding the right spot – right between those last two shell segments.

Poke the toothpick straight through the shell at that natural joint. You don’t need to use much pressure. The shell gives way easily at this spot.

Once you’ve got the toothpick through, hook that dark vein and pull it out slowly. Sometimes it comes out in one long piece, other times in smaller bits. Either way is fine.

This method keeps the shells intact while still getting rid of what you don’t want. The shells will add extra crispiness when the prawns hit the hot oil later on.

Preparing Prawns for Perfect Taste

Getting your prawns ready for cooking is where the magic really starts. This step makes all the difference between good prawns and amazing ones that your family will ask for again and again.

Seasoning with Salt and Fresh Garlic

Somjit starts by adding half a teaspoon of salt to her cleaned prawns. The salt helps bring out the natural sweetness that makes prawns so special.

Next comes the garlic – and she uses both chopped fresh garlic and crispy fried garlic for extra flavor. The fresh garlic gives that sharp, aromatic punch while the crispy bits add texture and a deeper, nutty taste.

She mixes everything together gently with her hands. This reminds me of how my grandmother always said the best seasoning happens when you use your hands – you can really feel when everything is coated just right.

Mom tip: If you don’t have crispy fried garlic on hand, you can make your own by frying thin garlic slices in oil until golden. Store extras in the fridge for quick flavor boosts all week long.

Coating with Tapioca Flour

After the prawns are well-seasoned, Somjit sprinkles tapioca flour over everything. She uses about 3 tablespoons for her 350g of prawns.

The tapioca flour creates that perfect crispy coating when the prawns hit the hot oil. It’s different from regular flour – it makes things extra crunchy and stays crispy longer.

She tosses the prawns gently to make sure each one gets an even coating. You want every prawn covered but not thick and clumpy.

Kitchen wisdom: Tapioca flour can be found in the Asian section of most grocery stores. If you can’t find it, potato starch works similarly, though the texture will be slightly different.

Deep Frying to Golden Perfection

Somjit starts with 350g of fresh prawns that she keeps in their shells for extra flavor – and honestly, what mom doesn’t love a dish that tastes fancy but keeps things simple? She trims off those long whiskers and little legs first, then does something pretty clever with a toothpick.

She pokes the toothpick right between the last two shell sections and pulls out that dark vein running down the back. This little vein holds sand and other bits you don’t want in your family’s dinner, so it’s worth the extra minute to clean them properly.

Ingredients for the magic:

• 350g prawns, cleaned and trimmed
• 2 tbsp crispy fried garlic
• 1 tbsp fresh chopped garlic
• 3 tbsp tapioca flour
• 1 tsp salt (divided)
• 1 red bird’s eye chili
• 2 butter cubes
• Fresh parsley for garnish

Somjit marinates her prawns with half the salt and all that garlic goodness. Then she sprinkles the tapioca flour over everything. The flour helps create that golden, crispy coating every mom dreams of when frying.

Her oil is really hot when she adds the prawns one by one. She makes sure to add extra garlic pieces so they stick to each prawn – because more garlic never hurt anyone’s feelings at the dinner table.

The prawns cook quickly in that hot oil. She flips them when one side turns golden and crispy, then pulls them out while they’re still perfect.

The butter sauce brings it all together. In a separate pan on low heat, she melts the butter cubes with the remaining salt, that spicy bird’s eye chili, and crispy fried garlic. Once the butter melts completely, she turns off the heat and tosses in those golden prawns.

A gentle stir coats each prawn in that rich, garlicky butter. Fresh parsley goes on last for a pop of color that makes this look like restaurant food.

Somjit serves these immediately while they’re still hot and crispy. She even mentions eating them with your hands – which any mom knows is half the fun of prawns anyway. The prawn heads get crispy too and are completely edible if your family feels adventurous.

Making the Cozy Garlic Butter Sauce

After those beautiful prawns have had their turn in the hot oil, it’s time for the magic that makes this dish absolutely irresistible. Somjit shows us how simple it can be to create something that tastes fancy but feels like home.

She grabs a separate pan and turns the heat to low. Low heat is key here, mamas – butter can go from golden perfection to burnt disappointment faster than your toddler can spill juice on a freshly mopped floor.

The butter cubes go right into that warm pan. As they start to melt and get all golden and fragrant, she adds just a pinch of the remaining salt. Nothing fancy, just that everyday table salt we all have sitting by the stove.

Next comes the fun part. She drops in that bright red bird’s eye chili. If your family doesn’t handle spice well, you can absolutely skip this or just add a tiny piece for color. The crispy fried garlic goes in too, and the kitchen must smell absolutely divine at this point.

Here’s the beautiful part – once that butter is completely melted and everything is sizzling gently together, she turns off the heat completely. This prevents anything from burning while she works with the prawns.

Those gorgeous fried prawns get nestled right into the warm butter sauce. She gives everything a gentle stir, making sure each prawn gets coated in that rich, garlicky goodness. It’s like giving them a cozy butter blanket.

The fresh parsley goes in last. Just a sprinkle for that pop of color and freshness that makes everything look restaurant-pretty. Somjit reminds us that this dish is absolutely best served hot and crispy, so don’t let it sit around getting cold.

Pro tip for busy families: You can prep this butter sauce ahead of time and just warm it gently when your prawns are ready. It’s all about timing, but nothing here is so fussy that it can’t wait a minute or two.

Bringing It All Together

Somjit starts by getting those prawns ready for their butter bath. She takes her 350 grams of fresh prawns and gives them a good cleaning first. The shells stay on because they add so much flavor when cooking.

Cleaning the prawns is pretty simple:

• Snip off those long whiskers and little legs
• Use a toothpick to poke between the last two shell sections
• Pull out that dark vein running down the back

That vein carries sand and other bits you don’t want in your dinner. It’s one of those little steps that makes all the difference.

After washing everything clean, Somjit gathers her ingredients. She needs 2 tablespoons of crispy fried garlic, 1 tablespoon of fresh chopped garlic, 3 tablespoons of tapioca flour, 1 teaspoon of salt, 1 red bird’s eye chili, 2 butter cubes, and some fresh parsley for the final touch.

The prawns get a nice massage with half the salt and all that garlic. Then comes a light dusting of tapioca flour to help everything stick together.

For the frying part:

• Heat the oil until it’s really hot
• Add prawns one by one
• Press extra garlic bits onto each prawn as they go in
• Flip when the first side turns golden

She pulls them out while they’re perfectly crispy and sets them aside. The magic happens next in a separate pan over low heat.

The butter melts slowly with the remaining salt, that spicy bird’s eye chili, and crispy fried garlic. Once everything comes together, she turns off the heat and tosses in those golden prawns. A gentle stir coats each one in that fragrant butter sauce.

Fresh parsley goes on last for color and freshness. Somjit serves these right away while they’re still hot and crispy. She even mentions that the prawn heads are delicious too – they get wonderfully crunchy and full of flavor.

Final Details and How to Serve

Adding Fresh Herbs

Somjit saves the parsley for the very last step, and there’s good reason for this timing. She adds the fresh parsley right after coating the prawns in that gorgeous melted butter mixture.

The herbs go in just before plating. This keeps them bright green and fresh-looking instead of wilted. It’s one of those small touches that makes a big difference in how your dish looks on the table.

If you can’t find fresh parsley, try chopped green onions or even a sprinkle of fresh cilantro. The key is adding something green and fresh to balance all that rich butter and garlic.

Sharing with the Whole Family

Somjit mentions this dish works perfectly for family meals. She serves the prawns straight from the pan while they’re still hot and crispy.

Best served:

• Right away while hot
• On a large platter for sharing
• With small bowls for the shells
• Napkins or wet wipes nearby

She points out that these prawns are meant to be eaten with your hands. It’s a fun, messy meal that brings everyone together around the table. Kids especially love cracking into prawns with their fingers.

The shells stay on during cooking, which keeps the prawns juicy and adds extra flavor. Don’t worry about the mess – that’s half the fun! Somjit even shows how the prawn heads become crispy and tasty after frying.

Set out some finger bowls with lemon water if you want to make cleanup easier for everyone.

Tasting and Family Moments

The prawns are ready when they turn golden and crispy in the hot oil. Somjit carefully removes each piece, making sure they don’t overcook. The sizzling sound tells her they’re just right.

She melts butter in a separate pan on low heat. This gentle approach keeps the butter from burning. A pinch of salt goes in, followed by the spicy bird’s eye chilli and crispy fried garlic.

Key Steps for the Butter Sauce:

• Use low heat to melt butter slowly
• Add salt, chilli, and crispy garlic
• Turn off heat before adding prawns
• Toss everything together gently

The prawns get coated in the warm, fragrant butter mixture. Fresh parsley goes on top for color and freshness. Somjit knows this dish tastes best when it’s still hot and crispy.

She takes her first bite with her hands. The prawns are sweet and fresh. The butter and garlic create a rich flavor that makes the seafood taste even better. The chilli adds just enough heat without being too spicy for kids.

What Makes This Dish Special:

• Fresh prawns – sweet and tender
• Perfect cooking – crispy outside, juicy inside
• Butter and garlic – classic flavors that work every time
• Mild heat – just enough chilli to wake up your taste buds

Somjit loves eating the prawn heads too. They get extra crispy and have lots of flavor. She crunches right through them, showing how nothing goes to waste in her kitchen.

This recipe works great for family dinners. Kids can eat with their hands, and parents will love the simple but delicious flavors. The prawns disappear fast when everyone gathers around the table.

Building Your Cooking Community

Celebrating Your Kitchen Wins

Somjit loves hearing from her viewers when they try her recipes. She always asks people to share their results in the comments.

There’s something special about connecting with others who love cooking. When you make these butter garlic prawns, snap a photo! Share how they turned out.

Did your family gobble them up? Did the kids actually eat seafood without complaining? These little victories deserve to be celebrated.

Ways to share your success:

• Post photos of your finished dish
• Tell others what your family thought
• Share any tweaks you made to the recipe
• Let other home cooks know if it was easy to follow

Bringing Others Into the Kitchen Fun

Somjit reminds her viewers to share her videos with friends. Good recipes are meant to be passed around, just like our grandmas used to do.

When you find a keeper recipe, spread the word! Your friends will thank you for introducing them to simple, delicious meals.

Think about the moms in your life who might enjoy easy seafood recipes. Maybe your neighbor who’s always asking for dinner ideas. Or your sister who wants to cook more at home.

Simple ways to share:

• Send the video link to friends
• Mention it at school pickup
• Share on your social media
• Recommend it during family gatherings

Somjit encourages everyone to subscribe for more simple home cooking ideas. Building a community of home cooks makes the kitchen feel less lonely and more fun.

A Little Prawn Wisdom

Somjit starts her cooking adventure with 350g of beautiful fresh prawns, and she’s keeping those shells on for extra flavor – just like our grandmothers used to do! She shows us the gentle art of cleaning these little treasures properly.

First, she snips off those long whiskers and tiny legs with kitchen shears. Then comes the clever part – using a simple toothpick to remove that dark vein running along the back. She pokes the toothpick right between the shell segments and pulls out that sandy vein that nobody wants to bite into.

What You’ll Need:

• 350g fresh prawns (cleaned but shells on)
• 2 tbsp crispy fried garlic
• 1 tbsp fresh chopped garlic
• 3 tbsp tapioca flour
• 1 tsp salt (divided)
• 1 red bird’s eye chili
• 2 butter cubes
• Fresh parsley for sprinkling

Somjit marinates her prawns with half the salt and all that fresh garlic – letting those flavors get cozy together. She dusts them with tapioca flour, which gives them that perfect crispy coating when they hit the hot oil.

Into the sizzling pan they go, one by one. She makes sure extra garlic bits stick to each prawn as they fry. When they turn golden and crispy, out they come to rest while she works her butter magic.

The Golden Butter Sauce: She melts those butter cubes on low heat in a clean pan. In goes the remaining salt, that spicy little chili, and the crispy fried garlic. Once everything’s melted and fragrant, she turns off the heat and tosses in those beautiful fried prawns.

A gentle stir coats each prawn in buttery goodness. Fresh parsley gets sprinkled on top for color and freshness. Somjit serves these beauties hot and crispy – perfect for eating with your hands at a family gathering.

She takes a bite and her face lights up. The prawns taste sweet and fresh, with that lovely butter and garlic aroma dancing around the gentle heat from the chili. Even the heads are crispy enough to eat – a little secret that makes this dish extra special for adventurous eaters.

This recipe brings families together around simple, fresh ingredients that let the prawns shine. Perfect for busy weeknights when you want something that feels fancy but comes together quickly.