Stuffed Prawns

Giant prawns split down the back and packed with a smoked salmon and bread crumb stuffing, then broiled until opaque and served in a buttery white wine pan sauce. This is a serious date-night appetizer that looks restaurant-level but comes together in 30 minutes.

The stuffing is built in the food processor: sauteed onion and garlic blended smooth with bread crumbs, parsley, smoked salmon, and two of the prawns themselves. Blending prawns into the filling gives it a mousse-like texture that binds to the remaining shellfish as it cooks. The egg white holds everything together under the broiler.

The prawns broil in a pool of dry white wine, which becomes the base for a quick pan sauce. Stir butter into the hot wine drippings and pour it right over the plated prawns.

Pro Tips

• Use the largest prawns you can find. They need to be big enough to butterfly and hold a generous spoonful of stuffing.
• Don’t over-process the filling. You want it smooth but not liquified. A few visible flecks of parsley and salmon are fine.
• Watch the broiler closely. Four minutes is a guide, not a rule. The prawns and stuffing should be fully opaque throughout.
• Stir the butter into the pan juices off the heat so it emulsifies into a creamy sauce instead of separating.

Variations

• Crab stuffed: Replace the smoked salmon with lump crab meat for a sweeter, more delicate filling.
• Lemon butter finish: Add a squeeze of fresh lemon juice and a pinch of lemon zest to the butter sauce.
• Baked version: Skip the broiler and bake at 400°F (200°C) for 10 to 12 minutes for more even cooking and less risk of charring.