Butterflied Prawns With Vegemite And XO Sauce: My Experience, Tips, and Honest Thoughts
Cooking can be a fun adventure, especially when you mix bold flavors from different cultures. One evening, I wanted something different—something that woke up my taste buds. That’s how I ended up making butterflied prawns with a surprising combo: Vegemite and XO sauce. At first, I was nervous. Vegemite is strong, and XO sauce is packed with umami. But together? The result blew me away.
This is not your usual seafood dish. It’s salty, savory, and just a bit mysterious. If you want to impress friends or simply try something new, this recipe is worth your time. Let me walk you through my journey, share what worked (and what didn’t), and give you all the details you need to make it at home.
Why This Recipe Works
The magic comes from the mix of flavors. Vegemite is famous for its salty, yeasty taste. XO sauce is a Chinese condiment, rich with dried seafood, chilies, and cured ham. When you brush these onto sweet, juicy prawns, you get a punch of flavor that feels both familiar and new.
I tried this on a Saturday, just after a long week. I wanted something quick but special. The prawns cook fast, and the sauces do most of the heavy lifting. It’s a dish that feels fancy but comes together in under 30 minutes.
Ingredients And Quantities
Here’s exactly what I used for two servings (about 8 large prawns):
- 8 large raw prawns (shell-on, about 1 pound total)
- 1 ½ teaspoons Vegemite
- 2 tablespoons XO sauce (store-bought or homemade)
- 2 cloves garlic, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- 1 small bunch scallions (thinly sliced)
- ½ lemon (cut into wedges)
- Fresh black pepper, to taste
You can double the recipe for a bigger group, but these amounts work perfectly for a cozy dinner or a quick snack.
Credit: www.jessicanguyen.com.au
Step-by-step Cooking Instructions
Making this dish is easier than it looks. Here’s how I did it:
1. Butterfly The Prawns
Rinse the prawns, leave the shells on, and slice them down the back with a sharp knife. Remove the vein and open each prawn like a book. This helps the sauces soak in.
2. Mix The Sauce
In a small bowl, blend the Vegemite, XO sauce, soy sauce, and brown sugar. Stir well until smooth.
3. Prep Your Pan
Heat the oil and butter in a large skillet over medium-high heat. When the butter foams, toss in the garlic. Cook for 30 seconds until fragrant.
4. Cook The Prawns
Place the prawns shell-side down. Sear for 1–2 minutes. Flip and brush the cut side with your sauce mixture. Cook another 2–3 minutes, basting once more.
5. Finish And Serve
Sprinkle scallions over the top. Give a good twist of black pepper. Squeeze lemon juice right before serving.
The smell when those sauces hit the pan is unreal. The prawns turn a bright pink, and the sauce caramelizes just a bit.
Tips From My Kitchen
Here are a few things I learned the hard way:
- Don’t skip butterflying. This step lets the flavors get inside the prawn.
- Don’t drown the prawns in sauce. XO and Vegemite are strong. A thin layer is enough.
- Watch the heat. Too high, and the sauce burns. Too low, and the prawns get rubbery.
- Test your XO sauce. Some brands are saltier than others. Taste before adding extra salt.
- Serve right away. These are best hot, straight from the pan.
One time, I tried grilling instead of pan-searing. The char added a smoky layer, but it was trickier to keep the sauce from burning. Stick to the pan if you’re new to the recipe.
What Makes This Dish Special?
I’ve cooked a lot of prawn recipes, but this one stands out for a few reasons:
- Unique flavor mix: You don’t see Vegemite and XO together often. It’s fusion, but it works.
- Quick and easy: Prep to plate in under half an hour.
- Great for sharing: It’s a conversation starter. People always ask, “What’s that flavor?”
- Customizable: You can add chili flakes for heat, or swap scallions for cilantro.
Flavor And Texture: What To Expect
The prawns are juicy and just a little firm. The sauce is salty, umami-rich, and a bit sweet. The XO sauce brings seafood depth, while Vegemite adds a malty, earthy layer. Lemon brightens everything.
Don’t be surprised if this becomes your go-to prawn recipe. It’s bold but balanced—perfect for anyone bored with plain garlic shrimp.
Credit: www.jessicanguyen.com.au
Nutritional Info
Prawns are a lean protein. This dish is not heavy, even with the butter and sauce. Here’s a quick look at the nutrition per serving (4 prawns):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 24g |
| Fat | 10g |
| Carbs | 6g |
| Sodium | 1100mg |
If you need to lower sodium, use less Vegemite or a low-sodium soy sauce.
Vegemite Vs Xo Sauce: How Do They Compare?
It’s interesting how these two sauces are so different yet work together. Here’s a quick comparison from my tasting notes:
| Aspect | Vegemite | XO Sauce |
|---|---|---|
| Origin | Australia | Hong Kong |
| Main Flavor | Salty, yeasty | Seafood, umami, spicy |
| Texture | Paste | Chunky, oily |
| Best Use | Toast, sauces | Seafood, stir-fries |
Both bring deep flavor, but in different ways. That’s why they pair so well.
Credit: www.jessicanguyen.com.au
Common Mistakes And How To Avoid Them
I made a few errors the first time. Here’s how to dodge them:
- Too much sauce: It overpowers the prawn’s natural sweetness. Use a brush, not a spoon.
- Overcooking: Prawns turn tough fast. As soon as they turn pink and curl, they’re done.
- Ignoring the shells: Keeping the shell on while cooking keeps the meat juicy.
A small detail: If you use frozen prawns, thaw them completely and pat dry before cooking. Wet prawns won’t brown well.
Serving Ideas
This dish goes well with simple sides. I often make:
- Steamed jasmine rice
- Garlic sautéed greens (like bok choy)
- Crispy baguette slices to soak up extra sauce
On a busy weeknight, I just add a quick salad and call it a meal.
When To Make This Dish
I reach for this recipe when:
- I want to impress guests with something new
- I’m craving seafood but don’t want to spend hours cooking
- I have leftover XO sauce or Vegemite in the fridge
It’s also a fun weekend project with kids (just be careful with the hot pan).
Where This Recipe Came From
I first heard about this combo from a chef’s interview on SBS Food. I was skeptical, but now I’m a believer. The blend of Aussie and Asian flavors just works.
Frequently Asked Questions
What Is The Best Prawn Size For This Recipe?
I always use large prawns (about 16–20 per pound). They’re big enough to butterfly easily and hold the sauce well.
Can I Use Shrimp Instead Of Prawns?
Yes, jumbo shrimp work just as well. Just adjust the cooking time—they may cook a bit faster.
Is There A Substitute For Vegemite?
If you can’t find Vegemite, Marmite is a close match. Or, skip it and double the XO sauce for a different, but still tasty, flavor.
How Spicy Is This Dish?
XO sauce has a gentle heat, but it’s not overpowering. If you like it spicy, add chili flakes while cooking.
How Do I Store Leftovers?
Store leftover prawns in an airtight container in the fridge. Reheat gently in a pan or microwave. They’re best eaten within one day for best texture.
If you’re looking for a bold, new way to enjoy prawns, give this recipe a try. It’s quick, easy, and truly unforgettable. Every time I make it, I’m reminded how much fun it is to play with flavors from different parts of the world.
