Prawn in coarse salt – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Embark on a culinary journey to the rich and pristine coasts of New Caledonia with a traditional ‘Prawn in Coarse Salt’ dish. Rooted in the heart of Melanesian cooking, this seafood delicacy celebrates the pure, unspoiled flavors of the Pacific Ocean. The combination of succulent prawns baked in a crust of coarse salt ensures a tender texture and a depth of flavor that captures the essence of oceanic splendor.
Ingredients
- Large prawns – 800 g / 1.75 lbs
- Coarse sea salt – 1 kg / 2.2 lbs
- Lemon zest – 1 lemon
- Garlic, finely chopped – 3 cloves
- Fresh thyme – 5 sprigs
- Olive oil – 2 tablespoons
Instructions
- Preheat the oven to 200°C (390°F).
- Rinse the prawns under cold water and pat dry with paper towels.
- In a large bowl, combine the coarse sea salt, lemon zest, chopped garlic, and thyme sprigs.
- Layer a baking dish with half of the salt mixture. Place the prawns on top in a single layer.
- Cover the prawns completely with the remaining salt mixture, pressing down lightly.
- Bake in the oven for 15-20 minutes, until the prawns are pink and cooked through.
- Remove from oven and let rest for a few minutes. Brush away the salt before serving.
- Drizzle with olive oil and serve immediately.
Substitutions
- Large prawns -> Medium shrimp
- Fresh thyme -> Fresh rosemary
- Olive oil -> Melted butter
Enhancements in the Next Evolution
- Add a splash of white wine to the salt mixture for additional aroma.
- Include a pinch of paprika or cayenne pepper for a spicy kick.
- Garnish with fresh parsley or dill before serving for enhanced flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
