Prawns with Crab Sauce

This dish layers two types of seafood for maximum impact. Large prawns get butterflied, stuffed with a garlic and scallion filling, baked until just pink, then smothered in a rich crab sauce made with cheddar cheese and evaporated milk.

Butterflying the shrimp by making a shallow lengthwise cut down the back does three things: it removes the vein, creates a pocket for the stuffing, and helps the prawns lay flat in the baking dish so they cook evenly. Place them cut-side up and mound the stuffing along the opening.

The crab sauce is a classic roux-based white sauce enriched with cheddar and finished with a tablespoon of steak sauce. That last ingredient sounds surprising for seafood, but it adds a savory, Worcestershire-like depth that complements the sweetness of the crab meat without overpowering it.

Pro Tips

• Don’t overcook the prawns. Baking time depends entirely on size, anywhere from 12 to 20 minutes. They’re done when just opaque and pink. The hot sauce poured over them continues the cooking.
• Brush with reserved margarine before baking to keep the stuffing moist and the prawn edges from drying out.
• Stir the sauce constantly while adding milk. Evaporated milk scorches more easily than regular milk because of its higher protein content.

Variations

• Lobster sauce upgrade: Replace the crab meat with chopped lobster for an even more luxurious topping.
• Gruyere swap: Use Gruyere instead of cheddar in the sauce for a nuttier, more refined flavor that melts beautifully.