Grilled Tiger Prawns (Korean Soy Sauce) | Arteflame

Introduction

The moment that salty-sweet marinade hits the searing hot steel, the air fills with an intoxicating cloud of garlic and caramelized soy that instantly draws a crowd. These Korean Grilled Tiger Prawns are sticky, smoky, and unbelievably juicy—the kind of messy, finger-licking food that defines the best backyard gatherings. The aroma alone is enough to transport you to a bustling night market, but the ease of preparation makes this perfect for a weeknight treat or a weekend feast.

Why This Recipe is a Keeper

This dish is the ultimate high-reward, low-effort meal. The sheer heat of the Arteflame grill transforms a simple pantry marinade into a glossy, complex glaze in minutes. Unlike smaller shrimp that can dry out quickly, meaty tiger prawns hold their own against the fire, remaining plump and tender while developing that signature Korean BBQ char we all crave. It creates an incredible umami bomb that tastes like you spent hours marinating, despite only taking a few minutes.

Kitchen Wisdom

• Dry is Key: Always pat the prawns completely dry with paper towels before marinating. Excess water steams the shrimp instead of searing them, preventing that beautiful crust from forming.
• Watch the Curl: Prawns cook fast! Pull them off the heat the second they form a loose "C" shape; if they curl into a tight "O," they are likely overcooked and rubbery.

Make It Your Own

If you don't have brown sugar on hand, honey works beautifully and creates an even stickier glaze. For a gluten-free version, simply swap the soy sauce for tamari or coconut aminos without losing that savory depth.

Ingredients

The Main Event

• 1 lb (450g) Large Tiger Prawns (shell-on, deveined)
• 2 tbsp Unsalted Butter (for searing on the grill)

The Soy Garlic Marinade

• 4 tbsp Soy Sauce (preferably low sodium)
• 2 tbsp Toasted Sesame Oil
• 1 tbsp Brown Sugar (or honey for a stickier glaze)
• 4 cloves Garlic, finely minced
• 1 tsp Fresh Ginger, grated
• 1/2 tsp Black Pepper
• 1 Lemon (cut into wedges for serving)

Garnish

• 2 Green Onions (Scallions), finely chopped
• 1 tsp Toasted Sesame Seeds

Instructions

Step 1: Prepare the Prawns

1. Rinse the tiger prawns thoroughly under cold water.
2. Using a sharp pair of kitchen shears, cut along the back of the shell to devein the shrimp, but keep the shell intact. This helps protect the delicate meat during high-heat grilling and adds flavor.
3. Pat the prawns completely dry with paper towels. Removing excess moisture is crucial for getting a good sear later.

Step 2: Create the Marinade

1. In a medium-sized mixing bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, minced garlic, grated ginger, and black pepper.
2. Whisk vigorously until the sugar has completely dissolved.
3. Add the prawns to the bowl and toss them gently until they are evenly coated.
4. Let them marinate for 15 to 20 minutes. Do not exceed 30 minutes, as the acid and salt can begin to cure the shrimp, altering the texture.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the flat cooktop griddle to heat up. You are looking for a surface temperature of roughly 400°F to 450°F (medium-high heat).
3. Apply a thin layer of cooking oil to the cooktop to season it before you begin grilling.

Step 4: Grill the Prawns

1. Place a dab of butter on the plancha cooktop where you intend to cook; let it melt and bubble.
2. Place the prawns directly onto the buttered surface. Lay them flat so they have maximum contact with the heat.
3. Grill for about 2 to 3 minutes on the first side. You should see the shells turn a vibrant pink and the meat turn opaque white.
4. Flip the prawns and cook for another 1 to 2 minutes on the other side. The sugar in the marinade should create a beautiful, dark caramelized char (not burnt).

Step 5: Garnish and Serve

1. Remove the prawns from the grill immediately once they are firm and opaque.
2. Transfer to a serving platter.
3. Sprinkle generously with the chopped green onions and toasted sesame seeds.
4. Serve immediately with fresh lemon wedges on the side to cut through the richness.

Tips

To master this dish, timing and temperature are your best friends. Because tiger prawns are larger than standard shrimp, they are more forgiving, but they can still turn rubbery if overcooked. Watch the shape of the prawn: if it forms a loose "C" shape, it is perfectly cooked; if it curls tightly into an "O," it is likely overdone. When using an Arteflame, utilize the different heat zones. Sear the prawns on the hotter inner ring to get that signature char, then move them to the cooler outer ring if you need to keep them warm without further cooking. Additionally, grilling with the shell on is highly recommended. The shell acts as a heat shield, steaming the meat in its own juices while holding onto the marinade, resulting in a messier but significantly more flavorful eating experience.

Variations

While the classic soy-garlic profile is a crowd-pleaser, Korean cuisine is famous for its versatility. You can easily adapt this recipe to suit different palates or dietary needs without losing the essence of the dish. Whether you prefer a fiery kick or a lighter citrus note, small tweaks to the marinade can transform the final flavor profile entirely. Here are a few ways to switch it up:

• Spicy Korean Kick: Add 1 tablespoon of Gochujang (Korean chili paste) and 1 teaspoon of Gochugaru (red pepper flakes) to the marinade for a fiery, authentic heat.
• Citrus Infusion: Substitute half the soy sauce for ponzu sauce and add lime zest for a brighter, zestier finish perfect for hot summer days.
• Herb Butter Finish: Instead of sesame oil, finish the grilling process by melting a compound butter mixed with cilantro and chili flakes over the prawns.
• Honey Glazed: Swap the brown sugar for honey and increase the amount slightly for a stickier, glossier finish that kids often love.
• Surf and Turf: Skewer the prawns alternatively with cubes of marinated beef ribeye for a luxurious Korean BBQ skewer.

Best pairings

Korean Grilled Tiger Prawns are robust in flavor, so they pair best with sides that can either cut through the savory richness or complement the Asian aromatic profile. The classic accompaniment is a bowl of steamed short-grain white rice, which acts as the perfect vehicle for any extra sauce. For a more traditional Korean BBQ experience, serve these alongside small dishes of Banchan, particularly Kimchi, whose fermentation and acidity balance the sweetness of the prawn glaze perfectly. Grilled vegetables are also a natural fit since you already have the grill fired up; try asparagus, zucchini, or thick slices of onion charred right next to the shrimp. Beverage-wise, an icy cold lager or a bottle of Soju makes for the ultimate refreshing contrast to the hot, salty, and sweet prawns.

Conclusion

Grilling tiger prawns on the Arteflame transforms a simple seafood dish into an interactive culinary event. The combination of the high-heat sear and the savory depth of the soy-garlic marinade results in a texture and flavor profile that is impossible to replicate in a standard frying pan. This recipe is a testament to the beauty of Korean flavors—simple ingredients coming together to create something complex and delicious. Whether you are an experienced pitmaster or new to flat-top grilling, these prawns are an approachable yet impressive dish that celebrates the joy of outdoor cooking. Gather your friends, pour some drinks, and enjoy the sizzle!