Tiger Prawn Stuffed with Garlic + Cilantro

Maygu-e Kababi

Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In the photo on the facing page, the fishmonger in Bushehr is giving me his own recipe. He suggested I should stuff the prawns with a puree of cilantro and garlic. We did so and they were delicious. This stuffed shrimp is also delicious as a tempura, and served with the tomato sauce.



  • 2 lb/900 g tiger prawns
  • 4 teaspoons fine sea salt<


  1. For the prawns: Peel and devein the prawns (keep tail in tact). Place them in a container with 4 cups water, the salt and baking soda. Gently agitate, cover and allow to soak for 15 to 30 minutes (not more) in the fridge. Drain, rinse and and pat dry.
  2. For the filling: Place all the ingredients for the filling in a food processor and pulse until you h