You can prepare the crustaceans very easily. With or without shell, it’s a matter of taste. You can find both versions together here.
Let’s go shopping quickly and then we’ll go to the kitchen. I wish you good luck and bon appétit!
1. Shopping list for prawns in the pan
The fine crustaceans come in different qualities. Medium and larger ones are better for frying. Important: You can usually recognise raw prawns by their grey colour, and uncooked prawns are the first choice for frying in a pan. Here is my short shopping list:
Salt, pepper, cayenne pepper
2. Photo gallery as an appetiser
To get you in the mood, here are some pictures and impressions!
Gambas and king prawns are large shrimps. Scampi belong to the lobster family and have claws.
Ingredients Tip from Chef Thomas Sixt
3. Recipe prawn pan
Now it starts: Here you will get step by step in a short time to a fine meal, which presents itself convincingly beautiful.
Enjoy the preparation, good luck and bon appétit!
Instructions from chef Thomas Sixt with many tips.
Servings: 4 Portions
- 400 g prawns
- 30 ml oliv oil
- 2 pc cloves of garlic
- 6 twigs thyme Optional
- 1 pinches salt I use Himalayan salt.
- some pepper
- 1 pinches Cayenne pepper
- 25 g butter
- 1/2 pc lemon I only use a little juice here.
- 1/2 bunch fresh parsley Optional
- Place the prawns in cold water and defrost. This takes about 40 minutes. Avoid hot water, as seafood cooks from a temperature of 35 degrees Celsius.
If available, cut young green garlic into fine strips, fry briefly in oil until crisp, place on kitchen paper and season with salt. Sprinkle this garlic over the prawns only at the end.
Alternatively, peel and halve the garlic and set aside for frying.
Have the herbs ready. I like to add thyme for flavour when frying in the pan. I only add fresh parsley chopped at the end, just before serving. As a rule, use lovage sparingly. Another variation would be to use herb chips made from basil as a topping for serving. To do this, deep-fry the basil chips in oil until crispy, place them on kitchen paper and sprinkle with salt. Roll the lemon or lime on the kitchen board by hand and cut in half.
Tip for the right pan: Use stainless steel or copper pan with a thick base, iron pan or cast aluminium pan. Thin-bottomed pans are not ideal because the pan cools down too much when the prawns are placed in it and the seafood cooks rather than frying.
4. Calories and nutritional values at a glance
Amount Per Serving
Calories from Fat 297
% Daily Value*
Saturated Fat 16g100%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
* Percent Daily Values are based on a 2000 calorie diet.
5. Prawn pan side dish ideas and sauce tips
I like to serve this dish with rice or, as in Italy, with white bread or flatbread.
6. Weitere, passende Ideen zum Selberkochen