Pan-Fried Argentinian Red Prawns

Ingredients

• 2-3 Argentinian red prawns (frozen)
• 5 g Sea salt
• Black pepper (ground)
• 20 ml White wine
• 1 ml Soy sauce
• 3 leaves Coriander
• 1 slice Lemon
• 10 g Onion
• 10 g Ginger
• 10 g Garlic
• 2 tbsp Olive oil

Method

Thaw the prawns in the refrigerator overnight — slow thawing prevents the flesh from turning mushy as ice crystals rupture cell walls. Once thawed, rinse under cold water and pat bone-dry with kitchen paper. Moisture is the enemy of a proper sear; any surface dampness will steam the shell rather than caramelise it.

Slice the ginger into thin coins, dice the onion fine, separate the coriander stems from the leaves (stems go into the pan, leaves are a finishing garnish), and mince the garlic and lemon zest together. Heat olive oil in a heavy-bottomed frying pan over high heat until it shimmers — about two minutes. The oil should be just short of smoking. Add the ginger, onion, and coriander stems. Stir constantly for 60 seconds to infuse the oil with aromatic compounds without letting the vegetables colour. Discard the aromatics; what you've built is a flavoured fat.

Lower the heat slightly to medium-high and lay the prawns shell-side down in the pan, pressing them flat against the base. Do not move them. You want pan-frying that develops colour through direct contact with the hot surface — the shells will turn from translucent grey to pale gold and then to deeper amber. After two minutes, flip. Scatter the minced garlic across the flesh side and shake the pan gently to distribute it. After another minute, pour in the white wine — the alcohol denatures proteins on the prawn's surface and cuts through richness — then reduce the heat to medium-low. Season with sea salt and ground black pepper. Cook for a final 45 seconds.

Remove from heat. Dress with the soy sauce (1 ml per prawn, drizzled rather than splashed) and scatter the fresh coriander leaves and lemon zest over the top. The acid from the citrus acts as a finishing-with-acid element, sharpening the umami from the soy and the caramelised shells. Serve immediately on warm plates with the lemon slice on the rim for additional seasoning. Argentinian red prawns are meaty and sweet — overcooking by even 30 seconds turns them rubbery and hollow.