Saturday 15 January 2011


I just love prawns because, aside from it being full of flavour by itself, it just goes well with anything that you add to it. This dish was inspired by a steamed prawn dish that my mother-in-law always cooks. 

Spring onions, chillies and garlic are the aromatics that work so well together and this time, I thought of giving it a Mediterranean twist by adding sherry and sun dried tomatoes. 

I baked the dish to enhance and concentrate the flavours even further. The eggs enrich the dish and the juices of the prawns forms a sauce which is so nice for dipping bread in or eating with rice or potatoes. This quick and easy dish is so surprisingly delicious.


1 kg. of raw shell-on prawns
2 tbsps. olive oil
6 cloves of garlic, sliced
1/2 each of red and green finger chillies. sliced diagonally
2 stalks of spring onions, sliced diagonally
1/4 c. of sliced sundried tomatoes in oil
1/4 c. sherry
3 tbsps. light soy sauce
1/4 tsp. ground black pepper
1 tbsp. brown sugar
2 eggs, beaten


Preheat the oven to 400 degrees F/200 degrees C. Trim the sharp ends and antennae of the prawn heads. Split the back of the prawns with scissors and devein. 

In a pan, saute the garlic in the olive oil until it begins to color. Transfer to a mixing bowl and add the rest of the ingredients except the eggs. Mix thoroughly, then transfer to a baking dish. 

Drizzle the beaten eggs over the prawns. Do not stir. 

Bake in the oven for 20-25 minutes. 

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  1. This is my kind of dish. I love prawns, shrimp, lobster and all kind of seafoods. This looks like hearty, comfort food to me.

    Adora,Thank you for visiting my blog.

  2. Spicy and tangy is just up my alley so I'm sure I'd love these. Thanks for the detailed instructions as I'm always a bit shy about making seafood dishes!

  3. Perfect and delicious! Love this healthier way of cooking..baked and not fried.....

  4. This looks like a very appetizing dish, perfect with rice!


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