Blackened Prawns Recipe

Prepare spice mix

In a small bowl, combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, coarse salt, and black pepper. Mix thoroughly.

Season prawns

Pat prawns dry with paper towels. Toss prawns with olive oil to coat evenly, then sprinkle the blackening spice mix over them and toss gently so each prawn is well coated. Let rest 5–10 minutes at room temperature.

Cook prawns

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add butter and a teaspoon of oil if pan looks dry. Add prawns in a single layer without crowding (work in two batches if needed). Cook 1.5–2 minutes per side until the exterior is darkened and a crust forms and prawns are opaque and just cooked through. Transfer to a warm plate and keep warm while you finish sauce and purée.

Simmer carrots

Place peeled, chopped carrots in a medium saucepan with vegetable stock (or water) and 1 tablespoon butter. Bring to a simmer, cover, and cook until very tender, about 15–20 minutes.

Blend purée

Drain carrots (reserve a little cooking liquid). Transfer carrots to a blender or use an immersion blender. Add white miso paste, honey, heavy cream, salt, and pepper. Blend to a very smooth purée, adding reserved cooking liquid 1 tablespoon at a time if needed to reach a silky, spoonable consistency. Taste and adjust salt/honey as necessary. Keep warm.

Sauté aromatics

In the same skillet used for the prawns (wipe out excess char but keep fond), melt 1 tablespoon butter over medium heat. Add minced shallot and garlic and sauté until softened and fragrant, about 1–2 minutes—do not brown.

Deglaze with IPA

Add the IPA to the skillet to deglaze, scraping up browned bits. Increase heat to medium-high and reduce the beer by about half, 3–4 minutes, until slightly syrupy.

Finish sauce

Lower heat to medium-low. Whisk in remaining butter, one tablespoon at a time, until emulsified. Stir in heavy cream and lemon juice, then season with salt and white pepper. Keep warm; sauce should be glossy and slightly thickened. If too thin, reduce a little more; if too thick, thin with a splash of water or beer.

Fry garlic

In a small heavy saucepan, heat neutral oil to 275°F (135°C) — oil should shimmer but not smoke. Add thinly sliced garlic in a single layer and fry, stirring gently, until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon to paper towels and immediately sprinkle lightly with salt. Watch carefully to avoid burning.

Plate: Spoon a generous smear of the warm honey miso carrot purée onto each plate (about 3–4 tablespoons per serving).

Place prawns: Arrange 6–8 blackened prawns (depending on size) on top of the purée in a neat row.

Sauce: Spoon 1–2 tablespoons of the IPA beer blanc around and slightly over the prawns (keeping purée visible).

Garnish: Scatter a small pinch of fried garlic slices over the prawns for crunch, add microgreens or chopped chives, drizzle a little extra-virgin olive oil and finish with a lemon wedge at the side.

Serve immediately while prawns and sauce are hot.