Black Tiger Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat very dry with paper towels. Leaving them slightly damp will cause steaming rather than a good sauté. If not already peeled and deveined, remove shell leaving tail segment if desired and devein. Pat dry again.

Season the prawns evenly with kosher salt, black pepper and smoked paprika. Toss to coat and set aside at room temperature for 5–10 minutes while you prepare the sauce ingredients.

Heat a large heavy skillet (stainless steel or cast iron) over medium-high heat. Add the olive oil and 2 tablespoons of the butter. When the butter is melted and foaming but not browned (about 30–45 seconds), add the minced shallot and cook, stirring, until softened and translucent, about 1–1.5 minutes.

Add the minced garlic and cook, stirring constantly, for 20–30 seconds until fragrant. Do not let the garlic brown.

Add the seasoned prawns in a single layer, working in a single batch if necessary to avoid crowding. Sauté the prawns undisturbed for 1–1.5 minutes to develop a golden sear on the bottom, then flip and cook the other side another 1–1.5 minutes until just cooked through and opaque. Remove the prawns to a warm plate but reserve any browned bits and juices in the pan.

Reduce the heat to medium. Add the remaining 2 tablespoons butter to the pan. If you plan to flambé with cognac, remove the pan from heat, add the V.S.O.P. Cognac (3 tbs) to the pan, return briefly to the heat source and carefully ignite with a long lighter or match to flambé. Allow flames to subside (a few seconds). If you prefer not to flambé, add the white wine instead to deglaze the pan and stir to loosen browned bits, then stir in the cognac off-heat to combine.

After flames subside or cognac is incorporated, add the lemon juice, optional heavy cream (if using) and red pepper flakes. Stir and simmer gently for 30–60 seconds until sauce is slightly reduced and glossy.

Return the prawns and any accumulated juices to the skillet and toss gently to coat in the garlic butter cognac sauce. Cook together for 30–60 seconds just to heat through and meld flavors. Taste and adjust seasoning with a pinch of salt or additional lemon if needed.

Turn off heat and stir in the chopped parsley.

Transfer prawns and sauce to a warm shallow serving dish. Serve immediately with warm pita wedges or crusty bread and lemon wedges so diners can squeeze fresh lemon over the prawns and mop up the sauce.

If presenting tableside and safe to do so, you can flambé the cognac in the pan just before serving for dramatic effect — ensure all flammables are cleared, use a long lighter, and keep a lid nearby.