Serves 2
Steam prawns? Yes! It is the very best method ever, no smell, no mess. Do make the prawn butter concentrate, it gives incredible depth of flavour to the whole dish.
Recipe Category

You will need

500 g raw, shell on, tiger prawns
Ina Paarman’s Chilli & Garlic Seasoning

prawn heads ± 15
60 g butter
¼ cup (60 ml) olive oil
1 t (5 ml) Chilli & Garlic Seasoning

60 g butter
1 lemon, zested and juiced
Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) prawn butter concentrate

60 g butter
2 cloves garlic, crushed
1 T (15 ml) chopped parsley
Ina Paarman’s Garlic Pepper Seasoning
1 t (5 ml) prawn butter concentrate


If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Separate from each other and remove the heads. Keep heads on one side to make prawn butter concentrate. Cut through the hard shell, along the backs of the prawns, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water. Drain on a clean paper towel.

Prawn Butter Concentrate

Sauté the prawn heads in the butter/oil mixture until heads are crispy.

Season lightly with Chilli & Garlic Seasoning.

Cover and simmer slowly for 30 minutes.

Strain and refrigerate butter concentrate until needed.

Microwave to melt and stir 1 t (5 ml) into each of the dipping butter sauces.

Flavoured Butter

Measure all the ingredients for the two butters into two small microproof dishes, ready to be melted later.

Steam the prawns in a steamer or use a colander placed over a biggish pot of boiling water, for ± 8 – 10 minutes.

Steamed prawns never loose texture and get that ‘mealie’ taste.

Steam (stirring once or twice) until the shells turn bright pink to indicate doneness.

Microwave the butters until melted, ±1 minute.

Dish the prawns into a bowl and serve with dipping sauces.