photo by  Nicole Franzen

Hey look, it's Spring! And while it's nothing to lose your head over, it's a great reason to try grilling head-on prawns.

This simple recipe was created by chef Ty Hatfield last September using locally-sourced prawns from Brawn Seafood on the North Fork.

Go simple with a squeeze of charred citrus before savoring, or try it with an adventurous Aioli.


  • 12 head on prawns
  • 2 tbsp. kalamansi puree
  • ½ cup mayonnaise                                    
  • 1 clove garlic    

Kalamansi Aioli

Combine mayonnaise, kalamnsi puree (if unavailable, fresh lemon juice is a fine substitute), and shaved garlic clove using a microplane.


Season prawns with neutral oil, salt, and pepper to taste and grill over moderate heat until cooked through, roughly 5-8 minutes depending on the heat level of your grill. Serve with aioli on the side.