Prawn Pan
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I would like to introduce you to my prawn pan recipe in two variations. It’s a quick recipe and a feast for all the senses. I particularly like prawns… That is really true 😉
You can prepare the crustaceans very easily. With or without shell, it’s a matter of taste. You can find both versions together here.
Let’s go shopping quickly and then we’ll go to the kitchen. I wish you good luck and bon appétit!
Table of Contents
1. Shopping List for Prawns Pan
The fine crustaceans come in different qualities. Medium and larger ones are better for frying. Important: You can usually recognise raw prawns by their grey colour, and uncooked prawns are the first choice for frying in a pan. Here is my short shopping list:
- Prawns
- Olive oil
- Garlic
- Thyme
- Salt, pepper, cayenne pepper
- Butter
- Lemon
Difference Prawn/Shrimp and Scampi
Gambas and king prawns are large shrimps. Scampi belong to the lobster family and have claws.
Ingredients Tip from Chef Thomas Sixt
2. Recipe Prawn Pan
Now it starts: Here you will get step by step in a short time to a fine meal, which presents itself convincingly beautiful.
Enjoy the preparation, good luck and bon appétit!
Prawn Pan
Instructions from chef Thomas Sixt with many tips.
Prepare prawn pan top fine and delicious step by step with this recipe.
Ingredients
| Prawn preparation | ||
| 400 | g | prawns |
| 30 | ml | oliv oil |
| 2 | pc | cloves of garlic |
| 6 | twigs | thyme (Optional) |
| 1 | pinches | Salt (I use Himalayan salt.) |
| some | Pepper | |
| 1 | pinches | Cayenne pepper |
| 25 | g | butter |
| 1/2 | pc | Lemon (I only use a little juice here.) |
| 1/2 | bunch | fresh parsley (Optional ) |
Equipment
Instruction
Prepare Prawns
Place the prawns in cold water and defrost.
This takes about 40 minutes.
Avoid hot water, as seafood cooks from a temperature of 35 degrees Celsius.
Prepare garlic
If available, cut young green garlic into fine strips, fry briefly in oil until crisp, place on kitchen paper and season with salt.
Sprinkle this garlic over the prawns only at the end.
Alternativ garlic
Alternatively, peel and halve the garlic and set aside for frying.
Prepare herbs
Have the herbs ready. I like to add thyme for flavour when frying in the pan.
I only add fresh parsley chopped at the end, just before serving.
As a rule, use lovage sparingly. Another variation would be to use herb chips made from basil as a topping for serving.
To do this, deep-fry the basil chips in oil until crispy, place them on kitchen paper and sprinkle with salt.
Roll the lemon or lime on the kitchen board by hand and cut in half.
Select pan
Tip for the right pan:
Use stainless steel or copper pan with a thick base, iron pan or cast aluminium pan.
Thin-bottomed pans are not ideal because the pan cools down too much when the prawns are placed in it and the seafood cooks rather than frying.
Clean Prawns
Cut 3 mm into the shrimp on the curved top side, if the shrimp shell is not already cut.
Remove gut
The gut is the black thread that you can clearly see.
Remove the gut from the shrimp.
Dry prawns
Dry the prepared prawns again, using kitchen paper.
Fry prawns
Fry the prawns with garlic and thyme in olive oil in the pan.
After frying, glaze with the butter, season with salt, pepper and cayenne pepper.
Serve drizzled with lemon juice to taste.
Prepare stock
Freeze the shrimp shells or process them immediately:
Fry in oil, flambé with cognac, pour in white wine and stock and boil for about 20 minutes.
Use the stock for fish soup or as a sauce base.
Dry Prawns
Dry the defrosted prawns.
Fry prawns
Fry the prawns in the pan with thyme and garlic, season, glaze with butter and lemon juice and serve.
Arrange and serve
Serve with white bread or rice.
Depending on the season, wild garlic pesto, pesto alla genovese, aioli or mayonnaise also harmonise.
Video
Cousine
Keyword
3. Calories and Nutritional Values
4. Prawn Pan Side Dish Ideas and Sauce Tips
I like to serve this dish with rice or, as in Italy, with white bread or flatbread.
Of course, you can also cook a risotto to match the season. A colourful leaf salad is just as good. As a basis, I recommend my summer salad or the salad with prawns.
For sauces, I like mayonnaise, also with garlic as aioli, wild garlic pesto, pesto alla genovese and carrot green pesto. Take a look at my 8 fondue sauces for more ideas.
5. More Matching Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!