How to Cook Prawns & Squid — Tender Every Time
Prawns and squid are two of the fastest things you can cook — and the easiest to ruin. The whole game is not overcooking them. Get the timing right and they stay sweet and tender.
The one rule: do not overcook
Prawns are done the moment they curl into a C and turn pink — about 2–3 minutes. Squid is done in 1–2 minutes (quick and hot) or needs a long braise; anything in between turns rubbery. Start with cleaned, prepped Fresh Seafood (prawns, squid, crab) so there is no messy prep.
Three easy ways
- Garlic butter stir-fry: hot pan, garlic, prawns 2–3 min, a splash of soy — done.
- Sambal prawns/squid: fry sambal paste until fragrant, add seafood, toss just until cooked.
- Grilled: skewer, brush with oil and seasoning, grill 2–3 min a side.
Tips for tender seafood
- Pat dry before cooking so it sears instead of steaming.
- Cook in a single layer on high heat — do not crowd the pan.
- Take it off the heat the second it is just cooked; residual heat finishes it.
Where to buy
Order Fresh Seafood from OmniCart — cleaned and prepped, with same-day grocery delivery in KL & PJ.
Featured in this guide
Shop these at OmniCart
Everything here is halal and delivered nationwide in 2–3 days, with same-day groceries in KL & PJ.
Start shopping ›