How To Grill Prawns

I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender.

I find it easiest to remove the heads before cooking them as they fit in my char-grill pan better that way, but leave them on for presentation if you prefer.

Here’s how to grill prawns so they stay juicy and tender (see video below).

• Cut off and discard the prawn heads if you like.
• Place prawns on a chopping board on their backs and split down the underside almost all the way through without cutting through the shell.
• Remove the digestive tracts (you can leave any orange roe behind).
• Turn them over and, with the heel of your hand, press firmly along the shell to flatten them out.
• Cover and set aside for about 30 minutes to come to room temperature.
• Preheat a char-grill pan or heavy-based frying pan over medium–high heat.
• Brush shells with oil.
• Arrange prawns in the pan, shell side down, in a single layer.
• Sprinkle with salt and cook for about 3 minutes, depending on size, until flesh is just opaque.
• Prawns can now be topped with sauce, flavoured butter or flavoured oil, or served with salad.
• Serve with finger bowls and big serviettes as these grilled prawns are best eaten with your hands.