Korean Salt-Grilled King Prawns
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The prawns go shell-on onto a bed of hot coarse salt.
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The salt is there less to season than to spread the heat, and the prawns cook in their own moisture until the flesh is springy. Garlic butter and lemon juice go on only once they come off the heat.
Ingredients
Instructions
- 1
Trim the antennae and sharp horn tips from 10 king prawns with kitchen scissors.
Cut a shallow line along the back of each shell and pull out the dark vein so the sweetness stays clean.
- 2
Rinse the trimmed prawns quickly under running water, then pat them very dry with paper towels.
Excess surface water makes the salt spit and can dilute the shell-on steaming effect.
- 3
Spread 300 g coarse salt evenly across the pan in a layer about 1 cm thick.
Heat it over medium heat for about 2 minutes, until the whole salt bed feels hot and dry.
- 4
Lay the prawns on the hot salt without overlapping them.
Keep the heat at medium and cook the first side for 3 to 4 minutes, watching for the shells to turn bright orange.
- 5
Turn the prawns and cook the second side for another 3 to 4 minutes.
Remove them as soon as the shells are fully orange and the flesh looks white and opaque, before the meat tightens.
- 6
In a small pan, melt 20 g butter with 1 tbsp minced garlic and 1 tbsp olive oil over medium-low heat for about 1 minute.
Brush it over the prawns, then finish with black pepper and lemon juice.
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