Jul 14 2026
Restaurants›Petterinos›Head On Prawns Recipe

Head On Prawns Recipe

Inspired by Petterinos
Time45m
Serves4

nduja broth, rouille, sourdough toast

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Nduja Broth

Rouille

Sourdough Toast

Method

Nduja Broth

  1. 1

    Step 1

    In a large pot, heat the olive oil over medium heat.

  2. 2

    Step 2

    Add the finely chopped shallots and sauté until translucent, about 5 minutes.

  3. 3

    Step 3

    Stir in the minced garlic and cook for another minute until fragrant.

  4. 4

    Step 4

    Add the nduja sausage to the pot and cook, breaking it up with a spoon, until it melts into the mixture.

  5. 5

    Step 5

    Pour in the fish stock and add the tomato paste, salt, and black pepper. Bring to a simmer.

  6. 6

    Step 6

    Add the head on prawns and cook for about 5 minutes until they turn pink and are cooked through.

  7. 7

    Step 7

    Stir in the chopped parsley just before serving.

Rouille

  1. 8

    Step 1

    In a bowl, combine the minced garlic, egg yolk, and lemon juice.

  2. 9

    Step 2

    Whisk together until smooth.

  3. 10

    Step 3

    Slowly drizzle in the olive oil while whisking continuously to create an emulsion.

  4. 11

    Step 4

    Add ground cayenne pepper and salt to taste, mixing well.

Sourdough Toast

  1. 12

    Step 1

    In a skillet, melt the butter over medium heat.

  2. 13

    Step 2

    Add the sourdough bread slices and toast on both sides until golden brown, about 3-4 minutes per side.

More from Petterinos