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 Crab Cake Mix, recipe follows

1 quart Hot and Sour Vinaigrette, recipe follows

3 English cucumbers, julienned 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 follows

Crab Cake Mixture:

1 ounce olive oil

1/2 Medium yellow onion, small dice

1 stalk celery, small dice

2 pounds crab meat

1/2 cup Mayonnaise, recipe follows

2 tablespoons parsley, chopped

1 1/2 ounces Japanese bread crumbs

Hot and Sour Vinaigrette:

3 1/2 quarts lime juice

6 cups sugar

1 1/2 cups honey

8 bunches scallions, green part only chopped

20 garlic cloves, smashed

20 shallots, sliced thinly

1/2 pound ginger, sliced thinly

2 quarts rice wine vinegar

1/2 quart lemon juice

6 quarts orange juice

5 quarts pineapple juice

1 habenero pepper, seeds removed and sliced thinly

1 1/2 cup sesame oil

3 1/2 cup canola oil

3 ounces soy sauce

Hollandaise Sauce:

1 1/2 cups orange juice

4 egg yolks 

1 pint clarified butter 

2 red jalapeno peppers, roasted 

Salt and pepper to taste

Salt and pepper to taste 


1 egg yolk

1 tablespoon Dijon mustard

1/3 teaspoon Cayenne pepper

1 ounce lemon juice

Salt to taste

6 ounces olive oil


  1. Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of 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.

Crab Cake Mixture:

  1. In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.

Hot and Sour Vinaigrette:

  1. In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
  2. Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4. 
  3. Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.

Hollandaise Sauce:

  1. In a small saucepan, reduce orange juice to 2 ounces. Chill. 
  2. In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion. 
  3. Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.


  1. Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.