Salt & Pepper Black Tiger Prawns Recipe

Prepare prawns

Rinse the prawns under cold water and pat dry thoroughly with paper towels. Leave shells and tails on for flavor and presentation; remove vein if not already deveined. Drying is crucial so the coating adheres and oil doesn’t spit.

Season and dust

Place prawns in a bowl. Sprinkle coarse sea salt and freshly ground black pepper evenly over them. Toss to coat. Add cornstarch and toss until prawns have a very light, even dusting—this creates a slightly crisp exterior.

Heat oil

In a large skillet or sauté pan (preferably cast-iron or stainless steel) heat 0.75 cup neutral oil over medium-high heat until shimmering but not smoking, about 3–4 minutes. To test readiness, drop a pinch of cornstarch into the oil; it should sizzle immediately.

Sear prawns

Working in a single layer (you may need to cook in 2 batches), add prawns shell-side down to the hot oil. Sear for 1½–2 minutes without moving to develop a crispy shell, then flip and cook 1–1½ minutes more until flesh is opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Total cook time is about 3–4 minutes per batch depending on size.

Drain

Transfer cooked prawns to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Prepare aromatics

While the last batch of prawns cooks, thinly slice garlic and separate scallion whites from greens; slice scallion greens on the bias for garnish. If using red chili, thinly slice and set aside.

Fry aromatics briefly

Carefully drain most of the oil from the pan, leaving about 1–2 tablespoons with flavorful fond. Return pan to medium heat. Add sliced garlic and scallion whites and sauté for 30–45 seconds until fragrant and just turning golden (do not burn). If using chili, add slices and sauté 10–15 seconds to bloom the heat.

Combine with prawns

Return all cooked prawns to the pan and toss with the aromatics for 30–45 seconds to coat and heat through. Taste and adjust seasoning with additional freshly ground black pepper and flaky sea salt if needed.

Finish and serve

Transfer prawns to a serving platter. Sprinkle with scallion greens and finish with a light dusting of flaky sea salt. Serve immediately with lime wedges for squeezing and the optional dipping sauce on the side.

Whisk together soy sauce, rice vinegar, sesame oil and chili flakes in a small bowl. Taste and adjust—add a little more vinegar for brightness or a touch of sugar if you prefer balance. Serve alongside prawns.