Total Time to Prepare: 30 minutes or less.
Serving Size: 4 People
40 prawns (medium size) cleaned and sliced on the top.
2 Bunch of Fresh coriander Leaves (Basil Leave can be used as well for this recipe)
5 garlic cloves
4 tablespoons of olive oil
2 green chilies (optional)
¼ tsp salt (more if desired)
Less than a ¼ tsp of black pepper
Less than a 1/4 tsp of cumin powder (optional)
3 tablespoon finely grated parmesan cheese (optional)
- Place all of the ingredients except prawns in a small food chopper blender and make into a sauce. The sauce should not be too thin. I always taste my sauce as I’m making it and add extra of whatever maybe needed. When I make the prawns for my daughter I don’t add the green chillies.
- Clean the prawns, and then using a small paring knife, cut along the outer edge of the prawns back, about 1/4-inch deep. This insert you make is where you will place the sauce. The deeper you slice in the further the sauce will get.
- Place a foil sheet on your baking tray and spray a little olive oil on the pan. Take each prawn and insert a small amount of the sauce by using a spoon.
- Bake at 380 for about 12 minutes or till you see the prawns are cooked. Once the shrimp have turned to a pink color, they are done. It only takes a few minutes to cook them. When they are overcooked, they tend to be rubbery, dry and hard to chew. Also remember, they are still cooking for a few minutes after you remove them from pan. If you are not sure, take one out and try it.
- The hardest work in making prawns is cleaning them. You can either buy them cleaned and deveined or clean them ahead and the freeze them so that when you want to make prawns it will not take long.
- I use this sauce for many things, so again you can make and keep this sauce for at lease a week and then when you actually cook the meal it will not take long because, the prawns are cleaned and the sauce is already made.
- Add 3 tablespoons of finely grated parmesan cheese when making this paste. It gives it a rich taste.
- If I add cheese I try not to heat the sauce in the microwave because the cheese tends to become stringy. I just heat the prawns or pasta and then add the sauce over it and mix it. If you heat the sauce the next day, just heat it for a minute or less.
- Always chew the shell before you discard it, because the shells hold a lot of flavor and you will miss out on that if you throw it away.
How to Clean & Devein Prawns:
- Pull off the head and legs. (If it is still attached).
- You can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the prawns back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so I prefer to cook with their shells on.
- Using a small paring knife, cut along the outer edge of the prawns back, about 1/4-inch deep. This insert you make is where you will place the sauce. The deeper you slice in the further the sauce will get.
- If you can see it, remove and discard the vein (black color) that runs along right under the surface of the back, with your fingers or the tip of your knife. If you can’t see the vein, don’t bother with it. Make sure you rinse the prawn under cold water.
- Always wash prawns in cold water. It’s a food safety requirement for seafood.
Best Way to Eat Baked Prawns:
- You can eat the prawns with rice, bread, or pasta or just by itself.