Prawns Butter Garlic
Juicy prawns in rich garlic butter
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the prawns cooked with their shells on?
No, they are fully peeled and deveined for your convenience, leaving only the tail for a touch of elegance.
Is this dish spicy?
It is completely mild, with only a touch of white pepper for gentle warmth.
Does the dish have a thick gravy?
It does not have a heavy gravy, but rather a smooth butter reduction that coats the prawns.
Is this a Chinese preparation?
No, this leans more towards Continental cuisine, focusing on butter and herbs rather than soy sauce.
Can I squeeze extra lemon on top?
Yes, we serve it with fresh lemon wedges so you can adjust the acidity to your liking.
About Prawns Butter Garlic
Prawns butter garlic sits apart from the Indian seafood on our menu. Rather than a spiced masala or coconut curry, it follows a Continental style, the kind of simple garlic-butter sauté found across European and hotel kitchens, where good prawns, butter and garlic are left to speak for themselves. It is the seafood companion to our Mushroom Butter Garlic and carries no Indian spice at all.
Large prawns, peeled and deveined with the tail left on, are sauteed in butter with crushed garlic and a little white pepper, then finished with a squeeze of fresh lemon and chopped parsley. The garlic goes in twice, softened in the butter at the start and then a raw mince stirred in at the end for bite. There is no cream and no thick gravy, just a smooth butter reduction that coats the prawns, and a portion runs to six prawns. The seafood is bought daily from Makro, so it is never frozen, and although this dish is mild, the kitchen is halal-friendly with no pork and no alcohol in the cooking. Our Uttarakhand-trained chef keeps it gentle, though a little extra chilli can be added on request.
It is completely mild, the white pepper lending only a faint warmth, with the prawns tasting clean and sweet under the garlic and lemon. This makes it a good choice for anyone who finds the masala dishes too hot, and it is plainly not a soy-based Chinese preparation.
Serve it hot as a starter or a light main, with lemon wedges on the side so you can sharpen the acidity to taste. Some bread to catch the garlic butter rounds it off.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Chinese menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.