Blow – Torched Prawns


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 24 small raw harbour prawns (shrimp)
  • extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 1 lemon, optional


Peel the prawns, leaving the tails attached. Slice down the backs of the prawns and remove the intestinal veins. Then slice down through the centre of the prawns and butterfly them to the point where the tail starts. Lay the prawns out flat on a lightly oiled tray and blast them with a blow torch until they start to curl up. Arrange the prawns on a plate and sprinkle with a little olive oil and seasoning. You can add a squeeze of lemon juice if you like.

You can use these prawns with various dipping sauces, whether it be for a cocktail function or as an individual course for a meal.