CookEat Recipe
Grilled Prawns with Lemon and Olive Oil
Large sea prawns grilled in their shells without seasoning, then peeled and dressed with olive oil, lemon, salt and pepper.
Method
Steps
Step 1
Gather the ingredients: 10–12 large whole sea prawns, about 600 g total and 50–60 g each, legally sourced and freshly prepared; 2 tablespoons olive oil; Salt and black pepper; Juice of 1 lemon.
Step 2
Use large whole sea prawns with the familiar curved prawn body, distinct from the flattened mantis shrimp of the preceding recipes. Keep chilled at 4°C or colder. Have the intestinal tract removed through a small opening while leaving the shell on. Pat dry.
Step 3
Heat a clean grill to medium-high heat. Grill the prawns in their shells without adding oil, salt, pepper or other seasoning first. Turn once and cook for about 3–5 minutes per side, depending on size, until the thickest flesh reaches 74°C.
Step 4
Peel while hot enough to serve but safe to handle, removing heads, shells and any remaining intestinal tract. Dress the clean opaque flesh with the olive oil, lemon juice, salt and pepper and serve promptly.
Step 5
For simply fried small prawns, use 500 g smaller prepared prawns, 60 g plain flour and about 400 ml olive oil for frying. Peel and devein, dry well, dust lightly in flour and fry at 170–175°C for about 2–3 minutes, adjusting for size, until 74°C in the centre. Drain and serve; this flour-only version does not require the grilled version’s lemon-oil dressing.
Step 6
For the egg-coated fried version, use the same 500 g small whole prawns, 60 g flour, 1 beaten egg with a little salt, and about 400 ml frying oil. Poach the prawns in water until the thickest flesh reaches 74°C, beginning to check after 3–5 minutes. Drain, cool just enough to peel, remove heads, shells and gut, and cut each peeled tail in two. Dry, flour, dip in the salted egg and fry at 170–175°C for about 1–2 minutes per side until the coating and filling reach 74°C. Drain and serve hot.
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