When I can get my hands on some jumbo prawns, nice and fresh, this is my favorite way to use them. Partly split, filled with a tasty marinate and grilled :
 |
|
Grilled tiger prawns, herb and butter (background) and with miso cream (foreground)
|
The recipe is real simple, and quite flexible. I started with 4 tiger prawns, these were just over a 100 grams each, to serve two. These were from the Tiong Bahru market. I wasn’t there to buy prawns, but who can resist these? I trimmed off their feelers, cut a deep slit into their backs, deveined them, and skewered them right through.
 |
|
Prawns prepped.
|
For the herb dressing, it was a knob (about 40g) of butter, some finely chopped cilantro and spring onion, with minced garlic.
 |
|
Preparing herb dressing
|
I also prepared some miso cream. Just a tablespoon of light miso, which I stirred into some cooking cream. This helps the give a nice creamy touch, and allows the miso to spread easily.
 |
|
Mise en place!
|
Fill the prawns with the seasoning, and its ready to cook.
 |
|
Herb and butter, and miso and cream
|
For gilling, is used a preheated cast iron grill pan.
 |
|
Prawns, ready for the oven
|
It took about 12 minutes, under a hot grill. I wanted the prawns to be just cooked, or even slightly underdone :
 |
|
Grilled
Without the intense heat of a salamander grill, the prawns will emerge from the oven just slightly charred when cooked. For the final presentation, I use my trusty little trick : |
 |
|
Blowtorching for the final look
|
Viola!
 |
|
Grilled Jumbo Tiger Prawn
|