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4
Easy
20 min
Published 2011
Whether grilled, sautéed, pan-roasted or cooked in a bouillon, tiger prawns are quick, easy and delicious. In brasseries in France, they are taken fresh from the tank and sautéed with sea salt. When cooking at home, you will need to buy them shelled from your fishmonger (make sure they’re deveined). Try to avoid frozen prawns if you can – as always with seafood, it is not worth compromising on the freshness.