📝 About This Recipe
Transport your senses to a seaside 'Cervejaria' in Lisbon with this quintessential Portuguese petisco. By roasting whole prawns on a thick bed of coarse sea salt, the moisture is locked inside, resulting in incredibly succulent meat with a concentrated oceanic sweetness. Finished with a vibrant piri-piri lemon butter, it is a rustic yet sophisticated celebration of simple, high-quality seafood.
🥗 Ingredients
The Prawns and Salt Bed
- 1 kg Extra-large Prawns (King or Tiger) (whole, head-on and shell-on, defrosted if frozen)
- 1.5 kg Coarse Sea Salt (Flor de Sal or Kosher) (enough to create a 1-inch thick bed)
- 2 Egg Whites (lightly beaten to bind the salt)
- 4 pieces Dried Bay Leaves (crumbled into the salt)
Portuguese Piri-Piri Butter Sauce
- 100 g Unsalted Butter (high-quality European style)
- 4 pieces Garlic Cloves (very finely minced)
- 1 teaspoon Piri-Piri Sauce (or Tabasco) (adjust to preferred heat level)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika (Pimentão Doce) (for color and depth)
- 2 tablespoons Fresh Cilantro or Parsley (finely chopped)
- 2 tablespoons White Wine (dry, such as Vinho Verde)
For Serving
- 1 lemon Lemon Wedges (cut into sixths)
- 1 loaf Crusty Bread (Pão de Água) (warmed for dipping)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). High heat is essential to sear the shells quickly while keeping the meat tender.
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2
Prepare the prawns by rinsing them under cold water. Pat them very dry with paper towels; excess moisture will make the salt mushy.
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3
Using a pair of kitchen shears, carefully snip along the back of the prawn shell to remove the dark vein, but keep the shell and head intact.
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4
In a large mixing bowl, combine the coarse sea salt with the two lightly beaten egg whites and the crumbled bay leaves. Mix until the salt feels like damp sand.
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5
Spread about two-thirds of the salt mixture onto a large baking tray or oven-proof skillet, creating a flat, even bed roughly 1 inch thick.
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6
Arrange the prawns on top of the salt bed in a single layer. Ensure they are not overlapping so they cook evenly.
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7
Sprinkle the remaining salt mixture lightly over the bodies of the prawns, leaving the heads and tails exposed for a beautiful presentation.
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8
Place the tray in the center of the oven and bake for 10-12 minutes. The shells should turn bright pink/orange and the salt will form a slight crust.
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9
While the prawns are roasting, prepare the sauce. Melt the butter in a small saucepan over medium-low heat.
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10
Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant but not browned.
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11
Whisk in the piri-piri sauce, smoked paprika, white wine, and lemon juice. Simmer for 2 minutes to allow the flavors to meld.
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12
Remove the sauce from heat and stir in the chopped cilantro or parsley. Keep warm.
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13
Remove the prawns from the oven. Let them rest for 2 minutes—the residual heat from the salt will finish the cooking perfectly.
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14
Carefully lift the prawns from the salt bed, shaking off any excess large clumps of salt. Transfer to a warm serving platter.
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15
Drizzle a little of the garlic butter over the prawns and serve the remaining sauce in a bowl on the side for dipping.
💡 Chef's Tips
Always use head-on prawns; the fat in the head provides incredible flavor that bastes the meat during roasting. Do not use table salt! Only coarse sea salt works for this technique as it creates the necessary air pockets and won't over-salt the meat. If the prawns are still attached to the salt, use a pastry brush to gently whisk away the crystals before serving. Ensure the prawns are completely defrosted and at room temperature before they hit the salt bed to prevent uneven cooking. To check for doneness, the thickest part of the prawn should be opaque and white, not translucent.
🍽️ Serving Suggestions
Serve with a chilled bottle of Vinho Verde or a crisp Portuguese Rosé. Provide a 'finger bowl' of warm water with a slice of lemon for guests to clean their hands after peeling. Accompany with plenty of crusty bread to soak up the garlic butter and the juices from the prawn heads. Serve as part of a traditional petiscos spread alongside 'Amêijoas à Bulhão Pato' (clams) and olives. A simple side of tomato and onion salad with wine vinegar balances the richness of the butter.