Korean Salt-Grilled King Prawns
Daeha-sogeum-gui is a Korean salt-grilled king prawn dish where whole shell-on prawns cook on a bed of coarse sea salt. The salt absorbs moisture while radiating even heat, effectively steaming the prawns inside their shells so the flesh stays springy instead of shrinking. Scoring the backs with kitchen scissors and removing the intestinal vein before cooking eliminates any off-flavors, letting the natural sweetness of the prawn come through cleanly. The prawns are done the moment the shells turn bright orange-overcooking dries them out quickly. A squeeze of fresh lemon adds acidity that sharpens the prawn's inherent umami.
Adjust Servings
Instructions
- 1
Trim the whiskers and sharp rostrum from the prawns, rinse, and pat dry.
- 2
Spread coarse salt evenly in a pan and preheat over medium heat for 2 minutes.
- 3
Place prawns on the salt and grill 3-4 minutes per side until shells turn bright red.
- 4
Warm butter, minced garlic, and olive oil in a small pan for 1 minute to make garlic butter.
- 5
Brush the grilled prawns lightly with garlic butter, sprinkle pepper, and serve with lemon.
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