Garlic Jalapeño Spot Prawns
- Cook
- 8 min
[MED] 1-2 min + 1-2 min
[LOW] 30 sec + 30 sec + 3 min
7–8 live spot prawns or shellfish of your choice
5 cloves garlic, minced
2 jalapeño peppers, seeded, finely chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
½ lemon, some for squeezing and some cut in wedges for garnish
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear prawns for 1–2 minutes on one side until fragrant.
Once toasted, flip the prawns and sear the other side for another 1–2 minutes.
Switch to [LOW] and move the prawns to one side of the pot to create space; add butter. Once butter is melted, add garlic and sauté for 30 seconds until fragrant. Add jalapeño and cook for another 30 seconds. Season with a pinch of salt.
Stir to coat the prawns with garlic and jalapeño. Cook covered for 3 minutes.
Squeeze lemon juice to finish. Garnish with more lemon wedges. Serve warm.
Try not to move too much when searing the prawns. This will help achieve nice color.
Credit: Chef Tetsu Yahagi – Recipe video
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
