Grilled Head-On Prawns with Fresno Peppers, Roasted Pineapple and Tamarind Emulsion


  • 25 whole prawns, head-on
  • 1 pineapple, cut into quarters length-wise and cored
  • 1 tablespoon sugar
  • 1 tablespoon insulated butter
  • 2 Fresno peppers, diced


Leaving head on, peel and devein prawns. Using knife to score from head area to tail and toss onto a hot grill.

Preheat oven to 375 F. In a hot pan, add a little oil and put pineapples in. Sprinkle sugar and insulated butter, then add ½ cup of water to pan. Place pan in oven and roast pineapple, turning eveningly until brown. Once done, cool and refrigerate. Then slice lengthwise into long thin slices, set aside.

For tamarind emulsion: Toast 50 grams ginger and 3 dried Chinese chiles together. Add 1 pack of tamarind pasted (400 grams), 2 quarts of water, and 120 grams of sugar. Bring to a boil and reduce heat to simmer. Stir to incorporate all ingredients and reduce by half. Strain through a strainer. Thicken, if desired with slurry. Garnish with raw Fresno chiles.

Executive Chef Thai Dang; Embeya, Chicago