Kitchen notes · a little help before you start
Grilled Cheese Prawns
Tender prawns hold pockets of melted cheese under a rich, golden topping. The savory filling makes each bite generous, while a little fresh parsley adds a clean finish. The sweet prawn flavor still comes through the creamy coating.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 2
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Cut a shallow pocket
Make a shallow cut along each prawn back, keeping the base intact so it can hold the cheese.
2. Press cheese gently
Coat the prawns with the mayonnaise mixture, then gently press shredded cheese into each pocket.
3. Watch the prawns
Stop baking when the prawns turn pink and the cheese is melted and bubbling on top.
Get to know the ingredients
Prawns
Use large prawns, pat them dry and clean and devein them before filling their back pockets.
Mayonnaise
Stir mayonnaise and egg yolk together before coating the prepared prawns with the rich mixture.
Cheese
Choose a cheese that melts well, such as cheddar, mozzarella or Gouda.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Grilled Cheese Prawns
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add fresh parsley
Serve the prawns immediately with chopped fresh parsley scattered over the melted cheese topping.
A little more help as you go
Line the baking pan
Transfer the cleaned prawns to a parchment lined baking pan before applying the coating and cheese.
Avoid overcooking
Watch closely and remove the prawns when pink and opaque to help keep their texture tender.
A few questions you might have
Do I cut all the way through the prawns?
No. Make a shallow pocket down the back, keeping each prawn together so the cheese stays inside.
What cheeses are suggested?
Try cheddar, mozzarella, Gouda or a blend, choosing cheese that melts well with the prawns.
When are the prawns ready?
Bake for eight to ten minutes, watching for pink prawns and cheese that is melted and bubbly.
Can these cook on an outdoor grill?
Yes. The directions offer an outdoor grill as an alternative to baking the prepared prawns in the oven.
What goes into the coating?
Mix the mayonnaise and egg yolk together, then coat each prepared prawn before adding the shredded cheese.
Any more cooking tips?
Pick fresh large prawns for the best taste. Fresh prawns will have a sweet and succulent flavor, enhancing the overall taste of your grilled cheese prawns. Don’t Overcook the Prawns. Prawns cook quickly, and overcooking can result in a rubbery texture. Keep a close eye on them while baking, and remove them from the oven as soon as they turn pink and opaque. This will ensure they remain juicy and tender. Select a cheese that melts well and complements the prawns. Cheddar, mozzarella, Gouda, or a blend of cheeses are excellent choices. Avoid using cheeses that are too pungent or overpowering, as they may mask the delicate flavors of the prawns.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
