Ingredients 

For the Prawns

• 1 ½ lbs large prawns, shell-on and deveined

• 2 tbsp coconut oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp ground black pepper

• ½ tsp sea salt

Adobo Coconut Ginger Sauce

• 1 cup coconut cream

• 4 tbsp cane vinegar (sukang Iloko or white cane vinegar)

• 2 tbsp soy sauce

• 1 tbsp brown sugar or coconut sugar

• 1 thumb-sized ginger, thinly sliced

• 4 cloves garlic, minced

• 2 bay leaves

• ½ tsp crushed red pepper flakes

• Zest of 1 calamansi or lime

• Juice of 2 calamansi (or ½ lime)

Garnish

• Fresh cilantro or scallions

• Toasted garlic

• Lime or calamansi wedges

Instructions

1. Prepare the Prawns

1. Pat prawns dry.

2. In a bowl, mix coconut oil, smoked paprika, garlic powder, salt, and pepper.

3. Coat prawns evenly and set aside while preparing the sauce.

2. Make the Adobo Coconut Ginger Sauce

1. In a small bowl, whisk together:

   • coconut cream

   • cane vinegar

   • soy sauce

   • brown/coconut sugar

   • minced garlic

   • ginger

   • bay leaves

   • red pepper flakes

   • calamansi zest & juice

2. Set aside—you will cook this inside the Grill Pan after searing.

3. Grill the Prawns (Platinum Grill Pan)

1. Preheat the Platinum Grill Pan over medium heat for 2–3 minutes.

2. Add the prawns and sear for 2 minutes per side until lightly charred.

3. Move prawns to the outer edges of the grill pan.

4. Add the Sauce

1. Pour the adobo-coconut-ginger sauce into the center of the grill pan.

2. Reduce heat to low, mix gently, and bring to a simmer.

5. Cover & Steam-Finish

1. Place the Platinum Grill Pan Cover on top.

2. Let everything steam and braise together for 5–7 minutes, allowing the sauce to thicken and coat the prawns beautifully.

3. Remove bay leaves.