Broiled Lemon and Garlic Tiger Prawns Recipe

Tiger prawns: These are large, succulent prawns that are peeled and deveined for convenience.

Garlic: Fresh cloves minced to release their full flavor and aroma.

Olive oil: Used to coat the prawns and help them cook evenly under the broiler.

Lemon: Both the zest and juice are used to add a bright, tangy flavor.

Salt: Enhances the natural flavors of the prawns and other ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Parsley: Freshly chopped for a vibrant garnish that adds color and a hint of freshness.

When preparing tiger prawns, ensure they are peeled and deveined properly to avoid any unwanted texture or flavor. To achieve an even coating of the marinade, use your hands to gently massage the olive oil, garlic, lemon zest, lemon juice, salt, and pepper into the prawns. This helps the flavors penetrate the prawns more effectively. When broiling, keep a close eye on the prawns to prevent overcooking, as they can turn rubbery if left under the heat for too long. Aim for a cooking time of 5-7 minutes, checking for an opaque appearance to ensure they are perfectly cooked.

• tiger prawns - Substitute with large shrimp: Large shrimp have a similar texture and flavor profile, making them an excellent substitute for tiger prawns.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for broiling.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, although it will add a slightly different taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can be used in the same quantity to add a peppery kick.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, slightly citrusy flavor that complements seafood well.

• Allow the tiger prawns to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Transfer the cooled prawns to an airtight container. Ensure the container is clean and dry to maintain the freshness of the prawns.
• For short-term storage, place the container in the refrigerator. The prawns will stay fresh for up to 2 days.
• For longer storage, consider freezing the prawns. Lay them out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once the prawns are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
• When ready to use, thaw the prawns in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the prawns gently in a skillet over medium heat or in the oven at a low temperature to maintain their texture and flavor. Avoid microwaving as it can make the prawns rubbery.
• If you have leftover lemon and garlic marinade, store it separately in an airtight container in the refrigerator for up to 3 days. Use it to enhance other seafood dishes or as a quick dressing for vegetables.
• Always check the prawns for any off smells or discoloration before consuming, as these are signs they may have spoiled.

• Oven Method: Preheat your oven to 300°F (150°C). Place the tiger prawns on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 10 minutes or until they are warmed through. This method helps maintain the prawns' juicy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Once hot, add the tiger prawns and cook for 2-3 minutes, stirring occasionally, until they are heated through. This method is quick and helps keep the prawns tender.

• Microwave Method: Place the tiger prawns in a microwave-safe dish and cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is the fastest but can sometimes make the prawns a bit rubbery if overcooked.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the tiger prawns in the basket, cover, and steam for about 3-4 minutes or until they are heated through. This gentle method helps retain the prawns' delicate flavor and texture.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the tiger prawns in a vacuum-sealed bag and immerse them in the water bath for about 15 minutes. This method ensures even reheating without overcooking.

• Broiler: Used to cook the prawns quickly at high heat, ensuring they become perfectly opaque and cooked through.

• Mixing bowl: Where you combine the olive oil, garlic, lemon zest, lemon juice, salt, and pepper with the prawns.

• Baking sheet: Provides a flat surface to arrange the prawns in a single layer for broiling.

• Garlic press: Helps to mince the garlic cloves efficiently.

• Zester: Used to zest the lemon, extracting the flavorful outer peel.

• Juicer: Extracts the juice from the lemon.

• Measuring spoons: Ensures accurate measurement of ingredients like salt, pepper, and olive oil.

• Tongs: Useful for tossing the prawns in the marinade and placing them on the baking sheet.

• Chopping board: Provides a surface to chop the fresh parsley.

• Chef's knife: Used to mince the garlic and chop the parsley.

Prepare ingredients in advance: Mince the garlic and chop the parsley ahead of time to streamline the cooking process.

Use pre-peeled prawns: Purchase peeled and deveined tiger prawns to save time on preparation.

Marinate early: Combine the olive oil, lemon zest, lemon juice, salt, and pepper with the prawns and let them marinate in the fridge for up to an hour before cooking.

Preheat the broiler: Ensure your broiler is preheated to high so you can start cooking immediately.

Use a baking sheet liner: Line your baking sheet with foil or parchment paper for easy cleanup.