Pile of Prawns Recipe

Prawns: Fresh, peeled, and deveined prawns are the star of this dish, offering a sweet and tender texture.

Olive oil: This is used for sautéing and adds a rich, fruity flavor to the dish.

Garlic: Minced garlic infuses the prawns with a robust, aromatic flavor.

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

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

Lemon juice: Freshly squeezed lemon juice brightens the flavors and adds a zesty kick.

Parsley: Chopped parsley provides a fresh, herbaceous note that complements the other ingredients.

When sautéing the garlic, make sure to keep a close eye on it to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. To achieve the perfect balance of flavor, sauté the garlic until it turns a light golden brown before adding the prawns. This will ensure that the garlic infuses the olive oil with its aromatic essence, enhancing the overall taste of the prawns.

• prawns - Substitute with shrimp: Shrimp have a similar texture and flavor to prawns, making them an excellent substitute.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a mild flavor and a high smoke point, suitable for cooking.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides the necessary heat.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• parsley - Substitute with cilantro: Cilantro has a fresh, slightly citrusy flavor that can add a different but pleasant twist to the dish.

• Allow the prawns to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled prawns to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.
• Store the container in the refrigerator if you plan to consume the prawns within 2-3 days. This keeps them fresh and flavorful.
• For longer storage, place the prawns in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date of storage. This helps you keep track of how long the prawns have been stored.
• When ready to use frozen prawns, thaw them in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor.
• Reheat the prawns gently in a pan over medium heat. Add a splash of olive oil or lemon juice to refresh their taste.
• Avoid microwaving the prawns as it can make them rubbery. Instead, opt for stovetop reheating for the best results.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a small knob of butter to the pan.
  3. Once the oil or butter is hot, add the leftover prawns.
  4. Stir occasionally and cook for about 2-3 minutes until the prawns are heated through.
  5. Add a squeeze of lemon juice and a sprinkle of chopped parsley to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the prawns in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the prawns from drying out.
  4. Heat in the oven for about 10 minutes or until the prawns are warmed through.
  5. Remove from the oven, drizzle with a bit more lemon juice, and garnish with chopped parsley.

• Microwave Method:

  1. Place the prawns in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Once heated, add a touch of lemon juice and some fresh chopped parsley.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Bring water to a gentle boil.
  3. Place the prawns in the steaming basket and cover.
  4. Steam for about 3-4 minutes or until the prawns are heated through.
  5. Remove from the steamer, and enhance with a bit of lemon juice and chopped parsley.

• Pan: A flat-bottomed cooking vessel used for sautéing the garlic and cooking the prawns.

• Spatula: A broad, flat, flexible blade used to flip and move the prawns in the pan.

• Knife: A sharp tool used for mincing the garlic and chopping the parsley.

• Cutting board: A durable board on which to place the garlic and parsley for chopping.

• Measuring spoons: Tools used to measure out the olive oil, salt, black pepper, and lemon juice accurately.

• Mixing bowl: A bowl used to hold the peeled and deveined prawns before cooking.

• Tongs: A tool used to handle and turn the prawns in the pan.

• Serving dish: A dish used to present the cooked prawns before serving.

Prepare ingredients in advance: Peel and devein the prawns ahead of time to save minutes during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Preheat the pan: Start heating the olive oil while you prepare other ingredients.

Measure spices beforehand: Have the salt and black pepper ready in small bowls.

Chop parsley early: Chop the parsley in advance and store it in the fridge.

Lemon juice ready: Squeeze the lemon juice before you start cooking.