Spot Prawns with Green Garlic, Asparagus, and Buttered Hannah Sweet Potatoes

Pan-Seared Spot Prawns

Cooking the prawns in their shells protects their delicate flesh and adds flavor to the pan juices. A brief sear keeps their natural sweetness at the center of the dish.

Ingredients

• 2 lb head-off, shell-on spot prawns, thawed if frozen
• 1 1/2 tbsp ghee
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Using kitchen scissors, slit the shells along the backs and remove any visible intestinal tract, leaving the shells on. Pat the prawns thoroughly dry.
2. Heat a large skillet over medium-high heat. Season the prawns with salt and pepper just before cooking.
3. Add half the ghee and sear half the prawns in a single layer for about 1 1/2–2 minutes per side. Transfer to a plate and repeat with the remaining ghee and prawns. The shells should turn orange-red and the flesh should become pearly and just opaque; aim for 145°F in the thickest flesh.
4. Lower the heat and add the water and lemon juice to the empty skillet. Scrape up the browned juices and simmer for 20–30 seconds.
5. Return the prawns and any collected juices to the skillet with the cooked asparagus and green garlic. Toss briefly off heat, scatter with parsley, and serve immediately.

Notes

• If buying whole, head-on spot prawns, allow roughly 3 lb for four servings. Remove the heads promptly and reserve them for stock.
• Keep the prawns in a single layer and avoid prolonged simmering after searing; their texture firms quickly.

Asparagus and Green Garlic

Thinly sliced green garlic softens into a sweet allium base while quickly sautéed asparagus stays green and crisp-tender. Combining them with the prawns only at the end preserves both textures.

Ingredients

• 1 1/2 lb asparagus
• 3 stalks green garlic
• 1 tbsp ghee
• 1/2 tsp fine sea salt, plus more to taste
• 2 tbsp water
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Trim the woody ends from the asparagus and cut the spears into 2-inch pieces, keeping the tips separate.
2. Remove the roots and tough outer leaves from the green garlic. Wash well, then thinly slice the white and tender pale-green portions; finely chop any tender green tops.
3. Heat the ghee in a large skillet over medium heat. Add the sliced white and pale-green garlic and cook for 1–2 minutes, until fragrant but not browned.
4. Add the asparagus stems and salt. Increase the heat to medium-high and sauté for 2 minutes. Add the tips and water, cover, and cook for 1–2 minutes.
5. Uncover, add the tender garlic greens, and toss until the water evaporates and the asparagus is bright green and crisp-tender, about 1 minute more.
6. Fold in the parsley and transfer to a bowl while the prawns cook. Add to the prawns only for the final toss.

Notes

• For very thick asparagus, peel the lower stems and give them an extra minute before adding the tips.

Baked Hannah Sweet Potatoes with Cultured Butter

Baking the potatoes whole concentrates their sweetness and gives the pale flesh a fluffy, creamy texture. Cultured butter adds a tangy richness without obscuring their flavor.

Ingredients

• 4 medium Hannah sweet potatoes, about 8–10 oz each
• 4 tbsp cultured butter
• to taste flaky sea salt

Instructions

1. Heat the oven to 400°F. Scrub and dry the sweet potatoes, then prick each a few times with a fork.
2. Place on a parchment-lined baking sheet and bake for 60–85 minutes, depending on thickness, until the skins loosen and a skewer slides through the centers without resistance.
3. Split each potato lengthwise without cutting through the bottom. Gently press the ends inward and fluff the exposed flesh with a fork.
4. Add 1 tablespoon cultured butter to each potato and let it melt into the flesh. Finish with flaky salt.

Notes

• If the potatoes finish early, hold them whole in a 200°F oven for up to 30 minutes; split and butter just before serving.

Overall Timing / Workflow

The potatoes tolerate a little holding time; the prawns do not. Preparing everything before heating the skillet lets the seafood reach the table immediately after cooking.

Instructions

1. 0:00 — Heat the oven to 400°F and start the sweet potatoes.
2. 0:35 — Clean and dry the prawns. Trim the asparagus, slice the green garlic, chop the parsley, and measure the finishing ingredients. Keep the prawns refrigerated until needed.
3. 0:55 — Check the potatoes. Begin the skillet cooking only when they are tender or within about 15 minutes of finishing.
4. Cook the asparagus and green garlic, then transfer to a bowl. Use the same skillet to sear the prawns in batches.
5. Split and butter the potatoes while the final batch of prawns cooks. Deglaze the skillet, briefly combine the prawns and vegetables, and plate at once.

Plating

Keeping the potato beside the prawns preserves its fluffy interior while allowing the seafood juices to dress the vegetables.

Instructions

1. Place one split, buttered sweet potato at the top or side of each warmed plate.
2. Arrange the asparagus and green garlic alongside, distributing the prawns over and among the vegetables.
3. Spoon the lemony pan juices over the prawns and vegetables rather than over the potato. Serve with a small bowl for shells.

Leftover Path

Storing the potatoes separately makes reheating easier, while gentle warming protects the prawns from becoming rubbery.

Instructions

1. Refrigerate leftovers within 2 hours, storing the potatoes separately from the prawns and vegetables. Use the prawns within 2 days and the potatoes within 4 days.
2. Peel leftover prawns while cold. Enjoy them chilled with the asparagus, or warm gently in a covered skillet with a splash of water until heated through.
3. Reheat split potatoes in a covered baking dish at 350°F for 15–20 minutes, or microwave until hot throughout.
4. For another meal, chop the potato and warm it separately, then serve with the gently reheated vegetables and peeled prawns.