Wild Red Tiger Prawns Recipe

Prep prawns

Pat the wild red tiger prawns dry with paper towels. If not already deveined, remove the vein by making a shallow cut along the back and pulling it out. Leave shells on for maximum flavor, but remove heads if preferred.

Season prawns

Place prawns in a large bowl. Drizzle with 2 tbs olive oil, sprinkle 2 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat evenly and set aside at room temperature for 10–15 minutes while you prepare the sauce.

Sear prawns

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the prawns in a single layer (work in batches if necessary). Sear 1.5–2 minutes per side, until shells are bright red and flesh is opaque, flipping once. Remove seared prawns to a plate and tent loosely with foil to keep warm.

Soften aromatics

Reduce heat to medium. In the same pan used for prawns, add 1 tbs extra virgin olive oil and 60 g unsalted butter. When butter is foamy, add the finely minced shallot and cook 1–2 minutes until translucent, stirring frequently.

Add garlic

Add the 4 cloves minced garlic and cook 30–45 seconds until fragrant — do not brown. Stir constantly to avoid burning.

Deglaze and flavor

Pour in 60 ml dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (2–3 minutes). Then add 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp smoked paprika and 0.25 tsp red pepper flakes. Stir to combine.

Finish sauce

Lower heat to medium-low and swirl in the remaining butter if not already fully melted to create a glossy sauce. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. Stir in 3 tbs chopped parsley.

Combine prawns and sauce

Return the seared prawns to the pan and toss gently in the sauce so they are evenly coated; warm through for 30–60 seconds. Spoon sauce over prawns to glaze.

Transfer prawns to a warm serving platter. Spoon remaining sauce over the top. Garnish with lemon wedges and microgreens or extra parsley, if using. Serve immediately with crusty bread to mop up the sauce.

Suggested accompaniment: serve with steamed basmati rice or a simple parsley‑lemon salad for a light meal.