WATCH: How to Make Prawn Thermidor
Thinking of serving a seafood dish you haven't done before? Make this festive prawn dish for the holidays!
Prep time 40 minutes
Cooking time 30 minutes
Serves 4 to 6
1 kilo tiger prawns (sugpo)
1 cup heavy cream, divided
2 egg yolks (use medium-sized eggs)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup shallots (sibuyas tagalog), finely chopped
1/2 cup dry white wine
1/2 cup water
1/2 teaspoon mustard
ground black pepper
1/4 cup mozzarella cheese, cubed
3 tablespoons parsley sprigs, finely chopped
Preheat oven to 375°F.
Butterfly the prawns and carefully remove the meat from the shells. Make sure to keep the heads and shells intact. Set aside meat and shells.
Mix together egg yolks and 1/2 cup cream in a bowl. Set aside.
Heat oil and butter in a heavy-bottomed pot. Add prawn meat and cook for 2 minutes or just until meat changes color to pink. Add shallots and cook until translucent. Add wine and water. Bring to a boil and cook for 1 minute.
Add remaining 1/2 cup cream and mustard. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Add cheese; continue to cook for 1 to 2 minutes. Add the cream and milk mixture, then add parsley.
Stuff the prawn shells with a generous amount of the prawn mixture. Place stuffed prawns on a baking sheet.
Bake the prawns for about 5 minutes or until heated through. You can also bake the prawns in batches in a turbo broiler set at 175°c. Serve hot.