Prawns Recipes - AFTouch-Cuisine
18 prawn recipes signed by Chef Patrick Asfaux: with orange, grilled, in brick pastry, with Valenciana rice. Succulent and easy to master.
Prawns are among those noble ingredients that transform a simple meal into a genuine feast. These delicate crustaceans, with their tender and flavourful flesh, have conquered kitchens around the world. Whether pink or white, fresh or frozen, prawns possess that rare quality of adapting to every cooking style, from the most classical to the most adventurous. From Asia to the Mediterranean, passing through the Atlantic Ocean, the prawn has become the ambassador of seafood, the one you choose when you want to impress without overcomplicating things.
Historically, prawns were reserved for the most prestigious tables. They arrived fresh from Mediterranean and Iberian coasts, transported under very strict conditions. Today, responsible fishing and controlled farming have made this sea treasure accessible to all, without diminishing its culinary magic. Chef Patrick Asfaux understood this well by offering recipes as varied as they are generous.
On AFTouch-Cuisine, prawns take a thousand different forms. You'll find timeless classics like the Parrillada de la mer, a true hymn to simplicity and the pure taste of crustaceans. But also bolder creations like Prawns with orange and sweet potato crush, where fruity sweetness dances with the creaminess of the root vegetable. For lovers of Asian flavours, Prawns Asian style and Cambodian-style large prawn soup offer unforgettable taste journeys.
One of our signature recipes, Greedy small pasta with prawns, has particularly captivated our visitors. Pepite even became so attached to it that she shared her cooking experience with us. She tells us that her comment raises an interesting question about cooking and prawn juice, proof that even apparently simple recipes deserve our attention and understanding. It's exactly the kind of exchange that enriches our community of home cooks.
Technique-wise, prawns demand little but precision. A hot pan, a generous splash of olive oil, measured seasoning and the magic happens. Whether pan-fried on a griddle, roasted in orange gastrique or even in brick pastry leaves, prawns always deliver generously. Prawns roasted in orange gastrique and Roasted prawns and potatoes showcase this ability to accept the most subtle sweet and savoury pairings.
For more formal meals, why not explore delicate combinations like Scallop and prawn gratin or Lobster and prawn salad with persimmon and mango? These recipes prove that prawns excel alongside other stars of gastronomy. And for those seeking originality, Prawns in brick pastry leaves offer a delightful textural contrast that will delight your most discerning guests.
So don't wait any longer. Let yourself be guided by these recipes crafted and tested by Chef Patrick Asfaux. Each preparation is a promise of flavour, each ingredient chosen with care. Prawns await you to transform your next dinner into a Michelin-starred experience.
