Monday, July 18, 2011

Succulent Garlic & Cheese Baked Ginormous Tiger Prawns - Part 2
If it's one thing I love about Kota Kinabalu, it's the awesome seafood. Last year we went to KK, hubby and I bought a box of prawns back, and in it were 8 pretty big tiger prawns. If it were in KL, those 8 prawns would have cost a bomb, judging by the size. It's not that often you come across prawns that size here in the Klang Valley.

During my sister's recent trip back to KL recently, she and her hubby presented to us a box of tiger prawns. This time, the box only has 4 prawns.


Each prawn was about the length of my fore arm. From the tip of the head till the tip of the tail. The box was sitting in my freezer for a couple of month, before we decided to devour them over the weekend :P What better way to eat tiger prawns than to bake them with cheese?

Medium size prawns (or big-ass tiger prawns like we had haha!)
Extra virgin olive oil
Herbs of any kind (I would recommend parsley or cilantro/coriander)
Ground black pepper
Cheese (mozzarella is recommended)
Some feta cheese (optional)
Butter (optional)


See the size of the 4 prawns? Massive right? I placed a normal size fork just for comparison. These buggers are huge. The head alone was almost the length of my palm. Such a pretty colour too~


Clean the prawns respectively. Snip the heads and the sharp end of the tail, the sharp pointy bits can give you a nasty prick. Slit the prawns in the middle to clean the centres, you don't wanna be eating their goos. As you clean, be sure not to squeeze the head too much, else the "har kou" will spill out. Using a satay stick (wash and pat dry it first before using), stick the stick up the prawn's behind, through the body and into the head, to keep the prawn straight while baking. Line the prawn onto a tray with aluminum foil and set aside.

You can see in the picture above, the "har kou" is nicely flowing out from the head. Toxic parts for most Malaysians, liquid cholesterol some might call it hehehehe!


Preheat the oven at 190°C for about 20 minutes. Chop a generous amount of garlic, and in a small bowl, mix the garlic with some extra virgin olive oil, ground black pepper and some parsley. For my version, I added some butter and feta cheese to the prawns, just to add some extra flavour. Slather the garlic paste onto the centre of the prawns. After that, sprinkle the mozzarella cheese on top.

Watching the cheese melt...

I baked the prawns for a good 30 minutes, as these were huge suckers and the flesh was rather thick. I'm telling you, the aroma of freshly baked shellfish can drive you wild...! XP

Golden brown goodness.

Just be sure the cheese is a nice golden brown, don't let it burn. The prawns are cooked when the whole body has turned to a nice pinkish/orangy tone. Let the prawns rest a while before serving.

Another angle of the baked tiger prawns. Don't you just love the colour? Man I'm hungry now...


the prawn big and look delicious :D