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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel 6 whole prawns by twist-removing the heads and peeling off the body shells, but keep the tail shell intact for a prettier presentation. Place peeled prawns on a plate and set the heads and shells aside in a saucepan to use for seafood stock.
Watch out
Do not throw away the prawn heads and shells, as they contain intense flavor that can be boiled into a rich seafood stock.
Peel 3 cloves of garlic and slice them as thinly and evenly as possible using a small sharp knife.
Watch out
Slice the garlic paper-thin so it infuses its flavor quickly into the oil without burning or remaining raw.
Thinly slice 1 dried red chili into fine rings on the cutting board.
Watch out
Adjust the amount of chili according to your spice preference, but ensure it is sliced thin so the heat diffuses evenly into the oil.
Pick the leaves of 5g flat-leaf parsley and finely chop them; reserve for finishing the dish at the end.
Watch out
Keep parsley dry before chopping, otherwise wet leaves will bruise and turn dark green paste on the cutting board.
Place a terracotta clay pot on the stove over high heat. Place the sliced garlic and chili into the dry pot, then immediately pour in 100ml extra virgin olive oil. Allow the cold oil to heat up slowly with the terracotta pot so the garlic infuses into the oil without burning until it begins to gently sizzle.
local_fire_departmentHigh heatWatch out
Pour the olive oil in immediately after the garlic
adding garlic into already screeching-hot oil will scorch it instantly and turn it bitter
Once the oil starts sizzling, lay the 6 peeled prawns into the clay pot in a flat single layer. Season the top side with 0.5 tsp sea salt and 0.25 tsp black pepper. Cook over high heat for about 3 minutes until the undersides turn opaque and pink.
local_fire_departmentHigh heat, about 3 minutesWatch out
Arrange prawns in a single layer without overlapping
overlapping prawns cook unevenly and release liquid that boils them instead of searing
Turn off the stove burner completely. Use tongs to flip all 6 prawns over to their second side. Allow the massive residual heat stored in the terracotta pot to cook the prawns gently for another 2 minutes until they turn pink, opaque, and curled.
local_fire_departmentOff (residual heat), 2 minutesWatch out
Turn off the fire before flipping
leaving active heat on with terracotta will overcook the prawns into a tough, rubbery texture
Season the second side with remaining 0.5 tsp sea salt and 0.25 tsp black pepper. Sprinkle the chopped fresh parsley evenly over the bubbling prawns to add fresh herb flavor.
local_fire_departmentOff (residual heat)Watch out
Add parsley right at the very end when off heat so its vibrant green color and delicate aroma are preserved.
Terracotta pots store intense heat for a long time; always use thick dry cloths or oven mitts when moving the dish to avoid severe hand burns.
Carefully pick up the terracotta clay pot using a thick dry kitchen towel and move it onto a heat-resistant trivet on the dining table. Serve immediately while still sizzling hot.
Watch out
Allow the prawns to cool slightly for 3 to 4 minutes before tasting, as the oil inside the terracotta dish stays boiling hot.
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