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
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.