Sauteed Head-on Prawns with Two Ginger Beurre Noisette

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 ounces butter

12 large head on prawns, (U-5's), tail peeled using salt-water technique

Fleur de sel, for seasoning

Ichimi (Togarashi), for seasoning

2 large shallots, minced

1 tablespoon ginger, minced

2 tablespoons gari (pickled ginger), sliced thinly

2 lemons, juiced

1 tablespoon chives, finely chopped


  1. In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
  2. Plate the prawns on a large oval and garnish with chives.
  3. Wine suggestion: Renwood Viognier 1995