Pandestegte tigerrejer med koriander, citron og ristede pinjekerner.

Pan-fried Tiger Prawns with Garlic


Sweet and juicy tiger prawns with a delicious garlic flavour.

Seafood can usually be cooked in the same way. The difference is mainly how long they need to cook and how to season them. This recipe is for shelled tiger prawns, but you can use the same method for most seafood, just adjust the cooking time.


Garlic Prawns

400 gram Tiger prawns (raw, frozen is fine)

0.5 tsp. Salt

2 pcs. Garlic cloves

0.5 dl Olive oil

0.5 pcs. Lemon (can be omitted)


Thaw the prawns

If your tiger prawns are frozen, you need to defrost them first.

Place the prawns in a skillet or saucepan and heat to 20 °C. Cover the prawns with water. Leave until the prawns have thawed, about 10 minutes.

Remove shells

If the prawns still have the shell, peel them and remove the intestine from the back.

Place the prawns on a cloth to dry. Leave them in the fridge to dry for at least an hour. You can also put a cloth on top of them to dry them better.

Fry the prawns

Add prawns and salt to a bowl. Peel the garlic and chop or grate it finely.

Add the garlic to the prawns along with the oil and stir. The prawns should be coated and shiny, but use as little oil as possible.

Heat the pan to 220 °C and add the prawns. As they fry, they will turn white all the way through. When the white has reached just below the middle of the prawns, turn them over and fry them on the other side. The whole process takes just a few minutes.

Serve with a squeeze of lemon, cilantro and roasted pine nuts if you like.