Prawns in oyster sauce
If every December you end up making the same prawns with mayo, this recipe is here to rescue you: prawns in oyster sauce—quick, bold, and with that Asian touch that surprises everyone. You can easily find this sauce in any shop selling Asian products… and it’s always worth stepping into places that sell things you don’t yet know: sometimes you discover ingredients that change the way you cook.
And it’s not just delicious: it’s a light, high-protein recipe thanks to the prawns, with very little fat and full of natural umami, making it a nutritious, well-balanced option for Christmas menus. Perfect for enjoying without feeling weighed down.
Duration: as long as it takes you to peel the prawns, plus a little more
Servings: 2 to 4 people
Difficulty: none
You will need:
12 large prawns
• 1 clove of garlic, finely chopped
• 3 tablespoons of oyster sauce
• 2 tablespoons of soy sauce
• 120 ml of water
• Extra virgin olive oil
• Fresh chives, chopped, to finish
Cookware used: a reliable Vitrinor non-stick frying pan
How is it done?
The prawns
Pélalos dejando la cola si quieres una presentación más bonita. Retira también la tripa si la ves (apenas cuesta un segundo).
And don’t even think about throwing away the shells and heads: use them—or freeze them—to make an amazing stock whenever you need it. They’re pure gold in the kitchen.
Sear the prawns
Heat your non-stick pan with a splash of oil.
Sear the prawns for one minute on each side, just until they change colour. Remove them immediately—they’ll finish cooking in the sauce.
Sauté the garlic.
Lower the heat slightly and add the chopped garlic.
You’re looking for that gentle “sizzle” that perfumes the oil, not a deep golden colour. That aromatic base makes all the difference.
Prepare the sauce
Add the oyster sauce, the soy sauce and the water.
Remove and allow it to simmer gently for a couple of minutes, until the mixture thickens and becomes shiny.
(Oyster sauce brings incredible umami. And if you feel like experimenting, take a walk through an Asian shop: guaranteed culinary adventure.)
Add the prawns back in
Return the prawns to the pan and stir so they’re well coated.
With two more minutes, they’ll be tender, juicy, and perfectly integrated with the sauce.
Serve and enjoy
Serve hot with fresh chives sprinkled on top.
Tips and variations
• With white rice it’s fantastic… but as a Christmas appetiser it’s unbeatable.
• Add a few drops of lime for extra freshness.
• The same sauce works beautifully with squid or chicken strips.
• If you want a spicy kick, a few drops of sesame oil or a touch of chilli will do the trick.
