The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook them only on the shell side, allowing the heat to radiate up into the delicate flesh (see video below). It only takes a few minutes and they can be topped with any flavouring you like, such as this herb and lemon marinade. Don’t worry if they’re still slightly translucent when you take them out of the pan, they keep cooking in the residual heat and will be perfect by the time you eat them. Try a glass of aged Aussie chardonnay with these grilled Provençal prawns with ratatouille, something elegant like a Penfolds Trial Bin. Prawns oxidise quickly once they’re caught or harvested so are best stored either frozen or refrigerated in a tub of cold water (details on storing prawns here).
Serves 2
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