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Wood-Fired Tiger Prawns Recipe by Richie Wilson of Fire Restaurant

These tiger prawns are gorgeous cooked in Fires wood burning oven, and will taste just as nice at home! Stuffed with sautéed chorizo & crayfish cooked in garlic butter, serve with a couple of slices of good quality brown bread to soak up all the lovely juices!

Serves 4

20 Peeled Tiger Prawns
120g Cray Fish Meat
100g Spicy Spanish Chorizo
100g Unsalted Butter
10g Minced Garlic
40ml Olive Oil
1 Lemon

For the Gremolata
20g Flat Leaf Parsley
20g Lemon Zest
10g Minced Garlic

1. Begin by making the garlic butter; simply soften the butter and fork through the first 10g of the minced garlic.
2. For the gremolata simply add the 3 ingredients together in a small bowl ready to use later.
3. Now heat a frying pan. Dice the chorizo very small and fry until the oil is released from the chorizo.
4. Pour the chorizo and oil into a bowl and allow to cool before adding the very finely chopped cray fish meat along with a little of the garlic butter to help bind.
5. Remove the vain from the prawn by running a knife down the back and opening it up.
6. Now you can stuff each prawn with a little of the stuffing in the cavity made.
7. Choose individual oven proof dishes. Put a little olive oil on the bottom of each and then place 4-5 prawns neatly in each before adding a spoon full of garlic butter to each dish.
8. Place each dish in a pre heated oven at 180 degrees for 8-10 minutes or until all the prawns have turned a bright pink in colour.
9. Remove from the oven and sprinkle each dish with plenty of gremolata.
10. Serve along with a wedge of lemon and a couple of slices of brown bread.


Tiger Prawns1


Richie WilsonRichie has been working in the food industry for 20 years and has been an Executive Chef for the past eight years. Prior to his appointment at Fire, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin. He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.

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