garlic prawns in redlands qld Garlic prawns with citrus chilli butter – australian prawns

If there is one thing my mother always taught me, it is that you never skimp on the seafood. Whether it is a big family reunion or just a Tuesday night dinner, having fresh prawns and crab on the table is the ultimate sign of love and prosperity. In our house, the kitchen always smells like sizzling garlic, ginger, and the sweet scent of the ocean. You know the seafood is good when it is so fresh that you barely need to do anything to it, but of course, we always add a little bit of "extra" flavor to make it perfect. Don't even think about using the frozen stuff from the supermarket—if you want the real taste, you have to go straight to the source. Grab your rice cooker and get it started, because these recipes are going to make you want seconds and thirds.

Golden Coast King Crab & Prawn Seafood Feast

When you get your hands on some Queensland King Crab and those big, beautiful prawns, you have to treat them with respect. This recipe is inspired by the vibrant seafood culture of the Gold Coast but with that home-cooked touch that reminds me of big Sunday lunches. We like to keep the shells on for extra flavor—trust me, sucking the juices out of the shells is the best part! This dish is bright, slightly spicy, and deeply savory. It is the kind of meal where you put a big newspaper down on the table, pile the seafood in the middle, and everyone just digs in with their hands. No formalities here, just good food and loud conversation.

Ingredients

• 1 kg fresh King Crab legs, cracked
• 500g large QLD prawns, deveined (keep the heads on!)
• 150g unsalted butter
• 6 cloves of garlic, minced (don't be shy with the garlic)
• 1 tablespoon ginger, finely grated
• 2 red chilies, sliced (remove seeds if you can't handle the heat)
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• A splash of Shaoxing wine (or dry sherry)
• Fresh cilantro and spring onions for garnish
• Lemon wedges for serving

Instructions

First, you want to prepare your seafood. Make sure the crab legs are slightly cracked so all that delicious butter sauce can seep inside the meat. In a large wok or heavy-bottomed pan, melt your butter over medium heat until it starts to bubble. Toss in your garlic, ginger, and chilies. Sauté them until the aroma fills your whole house—your neighbors should be knocking on the door asking what smells so good! Add the prawns first and cook until they just start to turn pink. Then, add the crab legs. Pour in the oyster sauce, soy sauce, and that splash of Shaoxing wine. Turn the heat up and toss everything together quickly so the sauce coats every single piece of shell. Cover the wok for 3 to 4 minutes to let the crab steam through. Finish it off with a handful of chopped cilantro and spring onions. Serve it immediately while it's steaming hot!

Classic Australian Garlic Prawns with a Savory Twist

Now, if you are looking for something a bit more refined but still packing a huge punch of flavor, these Australian Garlic Prawns are the answer. In our family, we don't believe in "too much garlic." If your breath doesn't smell like garlic for at least two days, you didn't do it right! These prawns are juicy, snappy, and swimming in a rich, buttery sauce that begs to be soaked up with a piece of crusty bread or a bowl of steaming jasmine rice. This is the perfect dish for when you want to impress guests but you only have twenty minutes to get dinner on the table. The secret is to not overcook the prawns; you want them to be "ping-ping" (bouncy) in your mouth, not rubbery!

Ingredients

• 600g high-quality Australian prawns, peeled and deveined
• 10 cloves of garlic, sliced thinly (we want those toasted garlic chips!)
• 1/2 cup extra virgin olive oil
• 50g butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried chili flakes
• 1/4 cup heavy cream (optional, for a richer sauce)
• Salt and black pepper to taste
• A big handful of fresh parsley, chopped
• A squeeze of fresh lemon juice

Instructions

Start by heating your olive oil and butter in a wide skillet over medium-low heat. Add the sliced garlic and cook it slowly. You want the garlic to become golden and crispy, but be careful—do not burn it, or it will turn bitter and ruin the whole dish! Once the garlic is golden, add the chili flakes and smoked paprika, stirring for 30 seconds to wake up the spices. Turn the heat up to medium-high and add your prawns in a single layer. Season with salt and pepper. Cook for about 2 minutes on one side until they are bright orange, then flip them over. If you like a creamier sauce like we do, pour in the heavy cream now and let it bubble and thicken for a minute. Squeeze in your lemon juice to cut through the richness, and toss in the parsley. Give it one final stir and take it off the heat. The prawns will finish cooking in the residual heat. Serve this in a big bowl and make sure everyone gets plenty of that liquid gold sauce!

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