International dishesGrilled DishesKoreaabout 30 minutes
Baked prawns with cheese and mayonnaise suit a small party at home. The backs are covered in rich sauce and the cheese melts to gold. The difficult part is the heat, because too long in the oven dries the prawns out and burns the cheese.
The cheese is scattered on the moment the sauce is brushed so it grips the back of each prawn. The air fryer is heated for 5 minutes at 150 degrees C before baking at 180 degrees C.
This batch weighs about 881g, at roughly 249 calories per 100g.
Method
Trim the feelers off 500g of freshwater prawns, rinse them, split them lengthwise along the back and leave to drain. Rub the backs with 1 teaspoon of ground pepper and 1 teaspoon of salt and leave for 10 minutes.
Peel 5 cloves of garlic and 2 shallots and mince them finely. Shred or finely grate 150g of parmesan cheese.
Set a pan over medium heat, add 150g of unsalted butter with the minced garlic and shallot and fry until fragrant. As soon as the butter has melted, add 2 tablespoons of Lean Mayo and stir quickly for 2 to 3 minutes until the sauce thickens, then take it off the heat.
Brush the butter sauce over the backs of the prawns, scattering about 1 teaspoon of grated cheese over each one as you go.
Heat the air fryer for 5 minutes at 150 degrees C, lay the prawns in and bake at 180 degrees C for 10 minutes.
Tips
Scattering the cheese the moment the sauce is brushed on is what makes it grip the back of the prawn.
Heating the fryer before baking cooks the prawns evenly and melts the cheese cleanly.
Splitting the back only part way, without cutting through, keeps the sauce from running onto the tray.
Laying the prawns in a single layer matters, since stacking leaves some cooked and some raw.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.