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Black Tiger Prawns Recipe

Name: Lulu Bar & Restaurants Black Tiger Prawns Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb black tiger prawns (peeled, deveined, tails on); 1 tbsp olive oil; 1 tbsp fresh lemon juice; 2 tsp garlic (minced); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp smoked paprika; 4 tbsp unsalted butter; 3 tsp garlic (finely minced); 2 tbsp fresh parsley (finely chopped); 1 tsp fresh lemon juice; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt; 2 tbsp pineapple juice (or crushed pineapple, drained); 0.25 cup finely diced fresh pineapple; 2 tbsp green onion (thinly sliced); 1 tsp soy sauce; 1 tsp lime zest; 0.25 tsp ground ginger; 1 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp fresh cilantro leaves (for garnish); 4 piece lemon wedges; 1 tsp optional: toasted sesame seeds

Inspired by Lulu Bar & Restaurant

Time30m

Serves4

Luau Dip, Garlic Butter

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Ingredients

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Prawns & Marinade

1 lb black tiger prawns (peeled, deveined, tails on)

1 tbsp olive oil

1 tbsp fresh lemon juice

2 tsp Garlic (minced)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Smoked paprika

Garlic Butter

4 tbsp Unsalted butter

3 tsp garlic (finely minced)

2 tbsp fresh parsley (finely chopped)

1 tsp fresh lemon juice

1/4 tsp Red pepper flakes

1/4 tsp sea salt

Luau Dip (Hawaiian-style creamy accompaniment)

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt

2 tbsp pineapple juice (or crushed pineapple, drained)

1/4 cup finely diced fresh pineapple

2 tbsp green onion (thinly sliced)

1 tsp Aged soy sauce

1 tsp lime zest

1/4 tsp Ground ginger

1 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing & Serving

2 tbsp fresh cilantro leaves (for garnish)

4 piece lemon wedges

1 tsp optional: toasted sesame seeds

Method

Prawns & Marinade

Prepare and marinate prawns

Pat prawns dry with paper towels. In a bowl, whisk together olive oil, lemon juice, minced garlic, kosher salt, black pepper, and smoked paprika. Add prawns and toss until evenly coated. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat cooking surface

If using a skillet, heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). If grilling, preheat grill to medium-high (about 400°F / 200°C) and oil grates.

Cook prawns

Add a light brush of oil to the hot skillet. Arrange prawns in a single layer, cooking 1.5–2 minutes per side until pink, opaque and just curled (internal temperature ~120–125°F for peak tenderness). Remove prawns to a warm plate and tent loosely with foil. Do not overcook to avoid rubberiness.

Garlic Butter

Make garlic butter

While prawns cook or immediately after removing them, reduce heat to low and add the unsalted butter to the skillet. Once melted, add the finely minced garlic and sauté gently for 30–45 seconds until fragrant (do not brown). Stir in chopped parsley, lemon juice, red pepper flakes, and sea salt. Cook another 15–20 seconds to meld flavors.

Finish prawns in butter

Return cooked prawns to the pan and toss in the garlic butter for 30–45 seconds to glaze and reheat through, spooning butter over the prawns. Remove from heat and transfer prawns to a serving platter, spooning any remaining butter over them.

Luau Dip (Hawaiian-style)

Prepare dip

In a medium bowl, combine mayonnaise and Greek yogurt until smooth. Stir in pineapple juice (or drained crushed pineapple), diced pineapple, sliced green onion, soy sauce, lime zest, ground ginger, honey, salt, and black pepper. Taste and adjust sweetness or salt as desired. Chill for at least 15 minutes to let flavors meld.

If making ahead, cover and refrigerate up to 2 days. Stir before serving; add a splash of pineapple juice if dip is too thick.

Finishing & Serving

Plate and garnish

Arrange glazed black tiger prawns on a platter or individual bite plates. Spoon Luau Dip into a small bowl alongside the prawns. Garnish prawns with chopped cilantro, a sprinkle of toasted sesame seeds if using, and serve with lemon wedges.

Serving suggestion

Serve warm garlic-butter glazed prawns with the chilled Luau Dip for contrast. Good as an appetizer (bites) for 4–6 people. Provide toothpicks or small forks for easy picking.