Tiger Prawn Cooked In Sea Salt (Tigar Pran Coked In See Saalt)

Written By Lucy Pinder on Friday, September 11, 2009 | 9:02 PM


  • 10 Tiger prawns
  • Coarse sea salt (in this recipe I used 800 g - 1 ½ lb of salt)
  • Lemon (just half lemon)
  • 40 ml (1 ½ fl oz) Extra virgin olive oil
  • A handfull of flat leaf parsley (finely chopped)


Put all the salt into a large bowl.

Squeeze over about half a lemon.

Add the parsley.

Add the olive oil.

Mix everything together.

Put part of the mixture into a flan dish to form a bed.

Lay the tiger prawns onto the salt bed with their heads pointing outwards.

Cover the tiger prawns bodies with the remaining salt paying attention NOT to cover the heads.

This is how it should look like before putting it in the oven. Now, pre-heat the oven at 200 °C (gas mark 6) and when it is ready, put the dish into the oven for about 8 - 10 minutes (see How to cook perfect mazzancolle). Generally speaking, the prawns should be ready when their heads start becoming slightly burnt. Try different cooking times to suit your taste. This way you will know exactly how to get the best results from your oven.

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