Juicy, plump and sweet – this is how I would describe these Salt-Roasted Prawns. When I chanced upon this YouTube Video by Maangchi, I was intrigued to find out how they would taste.
I’ve numerous prawn (or shrimp) recipes in the blog, but this is by far the easiest preparation ever. Not only does it have the “wow” presentation factor, the taste is exceptional. If you like the taste of fresh seafood, then this recipe is for you.
Since prawn is the main leading ingredient here, it is imperative to use fresh ones and not the frozen kind for this recipe.
Ingredients:
500g fresh medium prawns – cleaned, deveined and trimmed
Coarse sea salt
Spicy dipping sauce-
2 tbsp gochujang (Korean hot pepper paste)
2 to 3 tbsp fresh lemon juice
½ tsp soy sauce
2 tsp honey
1 clove garlic – minced finely
Serves 3 to 4
Recipe adapted from here
The line up for spicy dipping sauce.
I’m using tiger prawns.
Clean each prawn thoroughly, devein and trim off legs.
This is optional but I like to remove gut from the head.
Use scissors to cut along the back.
Remove vein.
Trim off sharp spikes and legs.
Pat dry with paper towel and place in refrigerator until ready to use.
Cover the base of a cast iron pan or a thick bottom pan with a layer of aluminum foil.
Add a thick layer of coarse sea salt and cover with a lid.
Heat over medium heat for about 5 mins until salt is slightly brown and you can hear some popping sound.
Place prawns into the pan so they are touching but not overlapping each other.
Cover and cook over medium high heat for 4 to 5 mins.
Flip prawns, cover and cook for another 2 mins.
Serve immediately with a squeeze of lemon and dipping sauce.
- 500g fresh medium prawns – cleaned, deveined and trimmed
- Coarse sea salt
- Spicy dipping sauce-
- 2 tbsp gochujang (Korean hot pepper paste)
- 2 to 3 tbsp fresh lemon juice
- ½ tsp soy sauce
- 2 tsp honey
- 1 clove garlic – minced finely
- Clean each prawn thoroughly, devein and trim off legs.
- Pat dry with paper towel and place in refrigerator until ready to use.
- Cover the base of a cast iron pan or a thick bottom pan with a layer of aluminum foil. Add a thick layer of coarse sea salt and cover with a lid.
- Heat over medium heat for about 5 mins until salt is slightly brown and you can hear some popping sound.
- Place prawns into the pan so they are touching but not overlapping each other.
- Cover and cook over medium high heat for 4 to 5 mins.
- Flip prawns, cover and cook for another 2 mins.
- Serve immediately with a squeeze of lemon and dipping sauce.
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