Pan Fired Tiger Prawns make a lovely starter, appetizer and side dish all in one. They are very simple to cook and amazing on their own but even better with a spicy dip. I use Mirin which is a Chinese cooking wine and available everywhere in this recipe. Its clean taste blends well with the soy sauce and neither are overpowered by the garlic. Frying brings out the flavour of Tiger Prawns.
Pan Fried Tiger Prawns are one of those dishes that manage to feel both luxurious and effortless. They cook quickly, smell divine, and look impressive on any plate. But what I really love about this dish is how simple it is — a few well-chosen ingredients that bring out the natural sweetness of the prawns without overpowering them.
I always start with the prawns themselves — large, plump tiger prawns that have been peeled and deveined, ready for the pan. There’s no need for fancy marinades or elaborate sauces here. Instead, this dish relies on balance: savoury dark soy sauce, sweet brown sugar, and that irresistible touch of mirin, which adds a glossy depth and subtle sharpness that complements the prawns beautifully. Together, they create a glaze that clings to the prawns like silk.
The first step is to prepare the sauce — it only takes a minute, but it’s where all the flavour begins. Soy sauce brings that rich umami base, mirin gives a delicate sweetness, and brown sugar rounds it all out with caramel-like notes. Once mixed, I set it aside, letting the flavours mingle while I turn my attention to the pan.
A quick drizzle of vegetable oil is all you need to get things started. I’m always careful not to overdo it — prawns cook best in a light coating of oil so they can sear rather than stew. Then comes the garlic — just one clove, but it’s enough to fill the kitchen with that unmistakable aroma. The trick is to catch it just as it begins to brown; any longer and it can tip into bitterness. When the garlic hits that perfect golden hue, in go the prawns.
This is where the magic happens. As soon as they meet the heat, they curl slightly and turn that beautiful coral pink. I pour the soy-mirin mixture over them almost immediately — the sizzling sound is wonderful, like applause from the pan itself. A quick stir ensures each prawn gets coated in that shiny, flavour-packed glaze. The sauce thickens just enough to cling, creating a beautiful sheen that makes them look as good as they taste.
I always give the pan fried tiger prawns about three to four minutes per side, depending on their size. As they cook, I add a little splash of water — not too much, just enough to keep things from sticking and to help the sauce develop a silky consistency. The result is tender prawns that are juicy in the centre, with just the right amount of sauce clinging to every curve.
Once cooked, I like to serve the pan fried tiger prawns straight from the pan onto a warm dish. A quick twist of black pepper over the top enhances their sweetness, while the final touch — a scattering of finely sliced green onions — adds freshness and colour. The onions don’t just look lovely; they bring a gentle crunch and mild heat that cuts through the rich glaze perfectly.
These Pan Fried Tiger Prawns are the sort of dish that’s ideal for both a quick midweek treat and a dinner that feels special. You can serve them as they are, perhaps with a little dipping sauce or even a wedge of lime on the side for brightness. I’ve also been known to pile them over steamed rice or noodles, letting the leftover glaze soak through — utterly delicious.
What I love most about pan fried tiger prawns is that it celebrates simplicity. It’s not fussy, it doesn’t take long, but it delivers flavour that feels bold and satisfying. Every bite is a balance of sweet, salty, and umami — the kind of combination that leaves you reaching for just one more prawn. And really, that’s the hallmark of any great home-cooked meal: something easy to make, wonderful to eat, and guaranteed to bring a little joy to the table and that’s what Pan Fried Tiger Prawns does every time.
Pan Fried Tiger Prawns
Ingredients
- 12 large tiger prawns peeled and deveined
- ½ tsp vegetable oil
- 1 clove garlic large
- ½ tbsp Mirin Chinese cooking wine
- ½ tbsp dark soy sauce
- 1 tsp brown sugar
- 2 tbsp water
- 2 large green onions sliced
Instructions
- In a small bowl, add the soy sauce, Mirin and brown sugar and mix thoroughly.½ tbsp Mirin, ½ tbsp dark soy sauce, 1 tsp brown sugar
- When mixed put to one side for now.
- Add the vegetable oil to a frying pan or wok over a medium high heat.½ tsp vegetable oil
- Add the garlic and sauté/fry until it starts to discolour (turns brown)1 clove garlic
- Add the tiger prawns to the pan.12 large tiger prawns
- Add the soy sauce, mirin and sugar mixture to the pan as well.
- Stir for 30 seconds to 1 minute to mix everything.
- Fry the tiger prawns for 3-4 minutes on each side.
- When one side is cooked, add the water and turn each prawn over so the other side cooks.2 tbsp water
- Once cooked, place on a warmed dish with a lovely dip.
- I like a good pinch of ground black pepper over the prawns at this stage.
- Finely slice your green onions/scallions and sprinkle over.2 large green onions
- Serve the pan fried tiger prawns warm for best effect.
49 comments
Simply the best way to serve these prawns in my view. They are perfect just don’t overcooked.
So much flavour from such a short cooking time!
The prawns soaked up the sauce beautifully – every bite was delicious.
A delightful dish with just a handful of ingredients.
I added a squeeze of lime and it worked so well with the sauce.
That glaze thickened just right and clung to every prawn.
A simple yet elegant dish that impressed my dinner guests.
Loved the subtle sweetness from the brown sugar.
The touch of brown sugar really makes a difference in the sauce.
My husband said these were the best prawns he’s ever had.
Quick, fresh, and bursting with flavour.
So delicious – I could eat these prawns every week!
These prawns tasted better than takeaway – and much fresher too.
Such a satisfying dish with minimal effort.
So tasty and took less than 15 minutes to make.
The glaze was incredible – just the right mix of sweet and savoury.
An easy dish that looks very impressive on the table.
Such a lovely balance of flavours, not too salty or sweet.
The combination of soy sauce and mirin is unbeatable.
Perfectly cooked prawns – juicy and packed with flavour.
This recipe turned me into a prawn lover!
That soy and mirin sauce coated the prawns beautifully.
That quick fry really locks in the flavour and juiciness.
A great way to enjoy seafood without too much fuss.
Simple ingredients, big flavours – my kind of meal.
Pan frying the prawns gave them such a beautiful golden colour.
Loved the little bit of black pepper sprinkled at the end – perfect finish.
Fantastic flavour – sweet, sticky, and savoury all at once.
Perfect for a light dinner or as a party appetiser.
The kitchen smelled amazing while this was cooking.
The green onions add such a nice freshness at the end.
The garlic browned just right and added a lovely depth.
Will definitely be adding this to my regular weeknight menu.
The texture of the prawns was spot on – tender and succulent.
Quick to cook and even quicker to disappear off the plate!
Loved how quick and easy this was to make after work.
The garlic aroma while cooking was amazing – had everyone in the kitchen!
So easy but tastes like something from a fancy restaurant.
The green onions made it look as good as it tasted.
Restaurant-quality prawns made right at home!
Everyone thought I’d ordered these from a restaurant.
Absolutely delicious! The prawns came out perfectly tender and full of flavour.
I’ll definitely make this again for a dinner party.
A beautifully simple dish that’s full of flavour and charm.
I loved how the sauce caramelised slightly at the edges.
My family asked for this again the very next day.
I couldn’t believe how good this tasted for so little effort.
Perfectly balanced – salty, sweet, and umami-rich.
I served mine with steamed rice and it was absolutely perfect.