crispy Fried Prawns with Mustard Sauce

This fried prawn recipe with mustard is a quick, flavour-packed dish that delivers an intense taste and a delightful crispy texture. Perfect as a starter, a tasty snack, or even a special meal, it is incredibly simple to prepare and is sure to impress. The combination of juicy prawns, aromatic garlic, and the tangy kick of mustard creates a wonderfully moreish sauce that is best enjoyed with plenty of crusty bread to soak up every last drop.

Ingredients

500 g of raw prawns (shrimp), peeled and deveined
100 g of margarine (or butter)
6 cloves of garlic
3 tablespoons of mustard (preferably Dijon or wholegrain)
Fresh coriander, to taste
Salt, to taste

Preparation

Melt the margarine: Place the margarine in a large frying pan or skillet over a low heat. Allow it to melt gently without browning.
Sauté the garlic: Once the margarine has melted, add the finely chopped garlic. Stir well with a wooden spoon and cook over a low heat for about 2 to 3 minutes, stirring occasionally, until the garlic becomes fragrant and softens slightly. Be careful not to let it burn, as this will make the sauce bitter.
Cook the prawns: Add the prepared prawns to the pan and season with a little salt. Cover the pan with a lid and cook the prawns over a low heat for about 15 minutes, stirring occasionally to ensure they cook evenly. They will release their juices as they cook, creating a delicious base for the sauce.
Add the mustard: When the prawns are almost fully cooked and have turned pink and opaque, stir in the mustard. Mix well to ensure all the prawns are coated in the sauce. Continue to cook for a further 3 to 4 minutes, stirring occasionally, to allow the flavours to meld together.
Finish and serve: Turn off the heat. Sprinkle the dish generously with freshly chopped coriander and serve immediately. The prawns are delicious on their own, but they are best enjoyed with plenty of toasted bread to dip into the rich, flavourful sauce.

Why You’ll Love This Recipe

Exceptionally quick and easy to prepare.
Prawns are tender and perfectly cooked.
A rich, tangy, and aromatic mustard sauce.
Made with simple, everyday ingredients.
Perfect for impromptu entertaining or a special weeknight dinner.
Versatile – works as a starter, snack, or main course.

Tips for Perfect Results

For the best flavour and texture, try to use raw prawns that still have their shells on; they can be peeled before cooking, but cooking them briefly with the shells on can add extra flavour to the sauce. It is important not to overcook the prawns, as they will become tough and rubbery. They are ready when they turn a bright pink-orange colour and are opaque throughout. The low and slow cooking method ensures they stay succulent. Feel free to adjust the amount of mustard to your taste – add more for an extra kick or a little less for a milder flavour. Finally, a generous amount of fresh coriander (or parsley) stirred in at the end adds a wonderful freshness that lifts the whole dish.

How to Serve

These prawns are wonderfully versatile. They can be served simply as a starter or a petisco (snack) with toothpicks. For a more substantial meal, serve them over a bed of plain rice or with a simple green salad. However, the most traditional and perhaps the best way to enjoy this dish is with plenty of fresh, crusty bread or toasted slices to mop up the delicious sauce.

Storage

This dish is best enjoyed fresh, as soon as it is cooked. However, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat until warmed through, adding a splash of water or lemon juice if the sauce has thickened too much.

Notes

This recipe is a fantastic example of how a few simple ingredients can come together to create something truly special. The tangy mustard cuts through the richness of the margarine, creating a beautifully balanced sauce that complements the sweet, succulent prawns perfectly. It is a testament to the idea that sometimes the simplest dishes are the most memorable.