Recipe courtesy of Michael Mina

Roasted Spot Prawns

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  • Level: Easy
  • Yield: 8 servings
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16 Spot prawns, butterflied, shell on

2 pounds Crabcake mix (recipe to follow)

1 quart hot and sour vinaigrette (recipe to follow)

3 English cucumbers, junlianned and seeds removed

1 red pepper, bruniose

1 yellow pepper, bruniose

1 green pepper, bruniose

1 tablespoon ginger, chopped

1 teaspoon shallot, chopped

1 teaspoon garlic, chopped

2 tablespoons mint, chopped

2 tablespoons cilantro, chopped

1 quart Hollandaise (recipe to follow)


  1. Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces in water on pan. Cook for approximately 5 minutes.
  2. Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
  3. Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
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