Garlic Maggi Stir-Fried Prawns Recipe

A quick and easy stir-fried prawns recipe, using just garlic and Maggi sauce, ready to serve on the table in less than 30 minutes!

To all the amazing dads out there – Happy Father’s Day! For Father’s Day, I want to share with you one of my dad’s many easy but amazing seafood recipes – Garlic Maggi Stir-Fried Prawns! My dad travels for work every single week but he wouldn’t miss the weekends. When he’s back on the weekends, he always cooks us a massive feast for family dinner. Since he loves seafood and the abundance of fresh seafood back home, it’s always a seafood feast. This gradually turned into a Saturday tradition and something all of us look forward to every week.

Out of all seafood choices, I think prawns are my dad’s favourite. He somehow always manages to get his hands on some really fresh massive prawns at a very good price. As a result, prawns are a regular on our dinner table. We cook it in many different ways – all super quick and easy to execute. And here’s one of them, simply with garlic and Maggi Sauce.

What is Maggi Sauce?

If you haven’t encountered Maggi Sauce before, you’re missing out. Maggi Sauce shares similarities to soy sauce, but it’s more aromatic and got greater flavours. It’s relatively concentrated so just a quick drizzle would do the magic. It also goes well with almost everything in stir-fried dishes, making it a very handy item to keep in the kitchen!

Use whole shell-on prawns!

I can’t emphasise this enough…whole prawns with shells on are the best! The main flavours of prawns are concentrated at the heads and keeping the shell on contains the flavours. Yes, it might be messier to eat given you have to peel the shell off, but it’s the flavour that counts. Moreover, one of the joys of eating whole prawns is being able to lick and suck the flavours off the shell before peeling it off. In other words, don’t be a lazy eater!

Point the head of the prawns towards the centre of the wok!

The head of the prawns takes relatively longer to cook compared to the rest of the body. Given the shape of the wok, the centre is at the bottom, i.e. closest to the fire and right at the middle of it – meaning it’s the hottest point. Therefore, point the prawns towards the centre so that it gets the maximum amount of heat to cook through the head without overcooking the body.

Additionally, as mentioned above, the head has the most concentrated flavours and carries the essence. So by having the heads cooking at the hottest point of the wok, it helps to release the flavours for the dish as well.

Leftovers are even better!

These prawns are tasty when served immediately. But it tastes even better as leftovers the next day! The flavours will get absorbed even more into the prawn meat, which means greater flavours.

I hope you enjoy the recipe! If you like it, make sure you check out more of my Halal Chinese Recipes.

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