Spiced Salt-Roasted Prawns

Spiced Salt-Roasted Prawns

If you can't find prawns, purchase the largest head-on shrimp available for this dish, which came to us from Vitaly Paley, the chef and co-owner of Paley's Place in Portland, Oregon. See the recipe for Spiced Salt-Roasted Prawns »Todd Coleman

If you can't find prawns, purchase the largest head-on shrimp available for this dish, which came to us from Vitaly Paley, the chef and co-owner of Paley's Place in Portland, Oregon. This recipe first appeared in the 2012 SAVEUR 100, with the article Paley's Place.

Spiced Salt-Roasted Prawns
If you can't find prawns, purchase the largest head-on shrimp available for this dish, which came to us from Vitaly Paley, the chef and co-owner of Paley's Place in Portland, Oregon.
Yield: serves 4

Ingredients

  • 4 lb. Himalayan pink salt or coarse rock salt
  • 13 cup whole star anise
  • 14 cup whole green cardamom pods
  • 1 tbsp. whole cloves
  • 8 bay leaves
  • 4 sticks cinnamon, preferably Vietnamese
  • 2 lb. head-on large prawns or shrimp, unpeeled (about 12)
  • Melted butter, for serving

Instructions

  1. Heat oven to 500°. Combine salt, star anise, cardamom, cloves, bay leaves, and cinnamon in a 9″ × 13″ baking dish; bake until fragrant, about 8 minutes. Remove dish from oven; using a large spoon, transfer half the salt mixture to a heatproof bowl. Place prawns over salt in baking dish; cover with salt from bowl. Return to oven; bake until prawns are cooked through, about 8 minutes. Discard salt; serve prawns with melted butter for dipping.