2-Ingredient Salt Roasted Prawns - Catch Of The Day Singapore

2-Ingredient Salt Roasted Prawns

Prawns are versatile ingredients and can be used in many many dishes. Here at Catch Of The Day, we try to find recipes that are really simple to replicate at home specially for you guys.

One of the simplest ways to bring out the sweetness and flavor of our fresh prawns would be to roast them on a bed of coarse salt. Try this for yourself today and savor the sweetness of our prawns' flesh!


  • Prawns of your choice (We recommend Tiger Prawns because of their harder shells and firmer flesh)

  • Coarse salt (Note: Only coarse salt should be used! Table salt will stick to the shells of your prawns and result in overly salty prawns. Use coarse salt to make it easy for you to brush off any excess salt after cooking.)

  • Lemon wedges (Optional)

That's really all you need for a good serving of salt roasted prawns!

Preparing the prawns:

  • Using scissors, cut down the back of the prawn shells and make a shallow (¼ inch) slit down the back of the shrimp, exposing the dark vein that runs along the center of the back. Open it up, remove the vein, and wash prawn under cold running water.

  • Drain and pat dry your prawns with a paper towel.

Roasting the prawns:

  • Put a double layer of tin foil in the bottom of a thick and shallow pan.

  • Lay a bed of coarse salt on your pan and cover. Heat over medium high heat for 4 to 5 minutes until you hear the salt ticking and popping and it turns a little brownish on the bottom. 


  • Open and add the cleaned shrimp, side by side.

  • Cover, reduce the heat to medium, and cook for 5 minutes, or until the bottom of the shrimp looks about 70% cooked.

  • Open and turn them over. Cover and cook for 2 more minutes.

  • Serve immediately in the pan with a squeeze of lemon or any dipping sauce of your choice. Brush off any excess salt before popping them into your mouth!

Recipe from: https://www.maangchi.com/recipe/saeu-sogeum-gui

Thanks for reading and have a great day ahead!

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