Recipes

Salt and Pepper Prawn Recipe

Fresh Prawn Image by Mogens Petersen from Pixabay

SALT and pepper prawns always remind me of Australia. This is a recipe I like to indulge in when I have fresh seafood available, as cooking with fresh ingredients always guarantees the best results. The combination of garlic, coriander, white pepper and fish sauce is a classic Thai street food recipe.

The key to this dish is searing the prawns ever so quickly on a hot grill pan to lock in the flavours and caramelise the delicate flesh of the prawns. Cooking this dish should only take 2-3 minutes for each skewer. I like to use metal skewers as they hold up to the heat during the cooking process.

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Salt and Pepper Prawn Recipe

Recipe rating: 5.0 from 3 votes
Recipe by Chris Arkadieff Course: Dinner, LunchCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

4

minutes
Total time

34

minutes

Ingredients

  • 18 medium fresh tiger prawns, shelled with tails left on

  • 1 tsp of fish sauce

  • Pinch of white sugar

  • 3 coriander sprigs

  • Pinch of fine salt

  • 1 tsp ground white pepper

  • 2 cloves of garlic finely chopped

  • 2 tsp of freshly chopped ginger

Directions

  • Place the peeled prawns in mixing bowl, add the ingredients and toss well covering all the prawns.
  • Leave the prawns to marinate for around half an hour. Try to avoid marinating the prawns for too long as the fish sauce will become too overpowering and extremely salty.
  • Feed the prawns onto the skewer starting at the head of the prawn, through the tail. This will help the prawn to fasten onto the skewer during the cooking process.
  • Place your griddle pan on a high heat, than reduce to a medium heat after 3 minutes. This technique prepares the griddle pan for fast effective grilling.
  • Place the skewers on to the griddle and cook for 2 minutes on each side. The prawns are ready once the bright golden crust is cooked on both sides.
  • Serve the skewers immediately with a wedge of fresh lime and coriander leaves.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
13 June 2020 5:15 PM