Thursday 5 September 2013


Prawns are for suckers. Although the creamy flesh is very tasty, most of the rich flavour has to be sucked out of the head and shell. This recipe makes the most out of the best part of the prawns.

Prawns have a lot of God given taste. You don't have to do much to make it delicious. The worst thing that can be done is to do too much to it. Although I like them simply boiled or steamed, I am quite partial to fried prawns.

These prawns are pan fried in butter. Both the prawns and the butter brown together. Even at this point, you can already imagine how that's going to taste like. But there's more. There's almost room for more flavour but only just a bit to amplify the natural taste of the prawns, not to drown it. A few ingredients added to the pan will mop up all the remaining goodness and create a finger licking sauce. 

Don't be shy to lick all of the buttery glaze on the shell and suck the head because that is where the best taste is. Finally, savour the creamy flesh bathed in seasoned browned butter.

If this is not food porn, I don't know what is.


1 kg. large raw shell-on prawns
2 tbsps. + 1/4 c. butter
1 tsp. sea salt flakes or coarse sea salt
4 large cloves of garlic, chopped
1 tbsp. paprika
1/4 tsp. cayenne
1/2 tsp. ground black pepper
2 tsps. sugar
2 tbsps. lemon juice
1/4 c. chopped parsley


Heat up a large frying pan. Fry the prawns on high heat for 2-3 minutes on each side until pink with brown crusts. Transfer to a plate.

In the same pan add in the garlic and saute for 2 minutes, just to take the raw edge off. 

Take the pan off the heat. Add in the paprika, cayenne, black pepper, sugar and the remaining butter. Stir until blended. Add in the lemon juice and parsley and stir again.

Return the prawns to the pan and stir to coat. 

Transfer to a serving dish and serve.

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