Name: Philippine Crab Fat Sautu00e9ed Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lb (680 g) large head-on prawns, shells on; 1 tsp sea salt; 1/4 tsp freshly ground black pepper; 4 tbsp fresh aligue (crab fat or roe); 3 tbsp unsalted butter, divided; 2 tbsp olive oil; 8 cloves garlic, finely minced; 2 Thai red chilies, thinly sliced (optional); 2 tbsp calamansi or fresh lemon juice; 2 tbsp chopped flat-leaf parsley

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Large head-on prawns are gently sautéed in rich crab fat (aligue) with plenty of garlic and a splash of calamansi for a luxurious Filipino seafood classic. The crab fat melts into a silky, umami-packed sauce that coats every prawn and begs to be spooned over hot steamed rice. Serve it family-style straight from the pan for the full experience.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

310 kcalCalories
22 gFat
8 gSaturated Fat
3 gCarbs
0 gFiber
0 gSugar
28 gProtein
620 mgSodium
380 mgPotassium
90 mgCalcium
3 mgIron
9 mgVitamin C
190 mcgVitamin A

Ingredients

For the prawns

1.5 lb (680 g) large head-on prawns, shells on
1 tsp sea salt
1/4 tsp freshly ground black pepper

Head-on prawns

Sea salt

Black pepper

For the crab fat sauce

4 tbsp fresh aligue (crab fat or roe)
3 tbsp unsalted butter, divided
2 tbsp olive oil
8 cloves garlic, finely minced
2 Thai red chilies, thinly sliced (optional)
2 tbsp calamansi or fresh lemon juice
2 tbsp chopped flat-leaf parsley

Fresh aligue

Unsalted butter

Olive oil

Garlic cloves

Thai red chilies

Calamansi

Flat-leaf parsley

Directions

Rinse the prawns under cold water, pat dry, and slit the backs lightly to remove the vein while keeping the heads and shells intact. Season all over with salt and pepper and let sit at room temperature for 10 minutes.
Heat the olive oil and 1 tablespoon of the butter in a wide skillet over medium heat until the butter foams. Add the minced garlic and chilies and sauté for 30 to 45 seconds until fragrant but not browned.
Add the aligue to the pan and stir continuously for about 1 minute until it loosens into a glossy, golden-orange sauce and the oil takes on a deep coral hue.
Increase the heat to medium-high, arrange the prawns in a single layer, and sear for 90 seconds on each side until they turn bright pink and the shells just begin to crisp.
Splash in the calamansi juice and add the remaining 2 tablespoons of butter, tilting the pan and basting the prawns with the foamy butter for about 1 minute.
Taste the sauce and adjust the salt, then scatter the chopped parsley over the top. Slide the prawns onto a warm platter or serve straight from the skillet.
Pair immediately with plenty of steamed jasmine rice so every drop of the crab fat sauce can be soaked up.

Cook’s Notes

Fresh aligue (often sold frozen in small tubs at Asian markets) gives the deepest flavor; if unavailable, substitute 3 tbsp crab roe plus 1 tbsp crab tomalley.
Keep the heat at medium so the garlic does not scorch before the aligue melts; burnt garlic will turn the sauce bitter.
Head-on prawns are essential here because the shells and heads release extra flavor and a beautiful coral color into the sauce.
For a more luxurious finish, deglaze the pan with 2 tbsp of dry white wine before adding the prawns.
Leftover sauce is gold—stir it into fried rice or use it as a dip for crusty bread the next day.

DinnerSavoureux