Prawns Thermidor
Noche Buena is a traditional celebration in the Philippines. Literally meaning “Good Night”, this usually entails families gathering on the eve of Christmas for a late family meal. Growing up, I had two Noche Buenas. The first one was celebrated with my Dad’s family and the second and later one, with my Mom’s. For Noche Buena with my Dad’s relatives we would spend each year in his sister’s house. My Tita Bebe (my father’s elder sister) would prepare a fantastic feast but the one dish that really stood out for me were the Prawns Thermidor. I’ve always associated this dish as being so decadent and festive. She would prepare this dish by
- removing the prawn meat but keeping the shells whole
- preparing the thermidor sauce and adding the prawn meat
- stuffing the prawn thermidor into the shells
- and finally baking them
You can imagine what a laborious process, especially when feeding her family and friends, but I guess she really only had to do it once a year!
Prawns Thermidor
When I moved to Sydney and was going to spend our first Christmas away from Manila, I immediately emailed my Aunt for the recipe. Since then, it has been one of my staple dishes – it’s a sure crowd pleaser and if you are not inclined to stuff the prawns, just place it in a festive serving dish. So here’s my favourite Noche Buena dish. Enjoy! And as we say in the Philippines – Maligayang Pasko at Manigong Bagong Taon (Merry Christmas and Happy New Year!)
Recipe (serves 5 as part of several main dishes)
- 10 king prawns
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 red pepper, finely diced
- 5 to 10 button mushrooms (depending on size), diced
- 1/4 cup white wine
- 3 tablespoons flour
- 1 1/2 cup milk
- 1 cup cheese (I used parmesan and gruyere)
- salt and pepper to taste
- Remove the prawn meat from the prawns by placing the prawn on a chopping board (eyes facing upwards), cutting the prawns in the middle with knife, or use scissors. Carefully remove the prawn meat, keeping the shells intact.
Prawn Shells
- Once the meat is removed, cut into bite sized pieces.
- Heat the olive oil and saute the onion until translucent. Add the carrot and celery stalk and cook until soft, around 5 minutes.
- Next, add the red pepper and saute until soft, around 10 minutes.
- Add the mushrooms and cook for around 5 minutes.
- Deglaze the pan with the while wine and let cook until most of the liquid has evaporated.
- Add in the flour and cook out for 3 to 5 minutes. Slowly add in the milk until the mixture thickens.
- Lastly, add the prawn meat and heat until just cooked.
- Cool the mixture and then stuff the prawn shells with the cooled prawn thermidor sauce (if you are not stuffing shells, just place in a serving dish)
Prawn Thermidor Filling
- Top with cheese and bake in a preheated oven at 180c (fan forced for 15 minutes).
Prawns prior to baking
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
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Trissalicious 
This looks so good! I never knew what was in shrimp thermidor, but now I think I would definitely like it!
this looks so delicious, I was telling my husband about this prawns…will try to cook this soon. Love the way you took out the meat and stuffing it back…btw, I have email you about joining the club…love to join!
That looks great. I’ll make the next time I work with prawns. Can I still join? I don’t know much of Filipino food. I only eat them but don’t make them. My dad’s family recipes are actually Chinese food. hmm..
Sounds so laborious so one of those things that is reserved for special occasions-although doing this for all of the people that turn up to a Christmas event makes it sound like a true labour of love! 🙂
WOW, I have to make this! That looks really delicious. Sorry if I couldn’t stop by sooner, I was unexpectedly been called to work. The preparation reminds me of our relyenong bangus but this is so much decadent! 🙂
Wow! That sure is a show-stopper of a dish. Such patience to stuff the thermidor back into the shells…love that photo of the hollow shells. Have a great Christmas adn New Year Trissa 🙂
Fantabulous and absolutely mouthwatering!!! I have always associated thermidor with lobster but you just showed me how to get an equally decadent dish for a fraction of the price! I guess if and when I make this dish, I will get help with the shell part – from all those who want to eat! 😉
My eyes just brighten up at any prawn dish. These look absolutely gorgeous. My goodness, how did you remove the meat from the shells so perfectly. That’s truly laborious. I wonder whether there’s a short cut or a special kitchen gadget to do that. If not, I better run to you. Trissa, I’m sure you will cook for me, right? I would love a big plate.
I love lobster thermdore but never thought of doing the prawn version. Your pictures made me drool!! Wishing you a happy holiday with your family and love ones!
Maligayang Pasko at Manigong Bagong Taon to you too!!
Saving this recipe for sure, it looks incredible and I’m sure worth the annoyance of the process.
Wow prawn thermidor? I’ve never seen this dish before – in total awe of its delicacy and patient precision. A magnificent looking banquet – my idea of a Good Night indeed! 🙂
Looks fiddly but also looks like it would reap sweeter and more tender results than the usual lobster Thermidor – yum!
Ooh what a great tradition! I love the sound of a big family meal, and this looks like it would be a great treat at the table. I’m drooling a little at the sight of that golden melty, cheese!
These look very decadent! They would make a great dinner party inclusion any time of the year. All the best for Xmas and 2010.
I love the name “good night” – it looks fantastic my dear =D.
What a unique and delicious sounding dish, Trissa! I really enjoy (although I feel kinda mean that I do) the photo with the raw prawns. The sheen of their shells is perfect. Happy holidays!
Hi Trissa 🙂
oh yum, I love prawns thermidor, I only have these in restaurants..your aunt is such a great aunt for making this for everyone for Noche Buena, it’s quite tedious to make and one person can’t eat just one…I can eat 5 of this or more..thanks for sharing! Maligayang Pasko rin sa ‘yo and to your family 🙂
Gorgeous little dish Trissa! It does sound like a lot of work, but the endresult looks like it is worth the trouble!
Nice… very nice!!! This does look like such a tedious dish to make but I suppose you’re right: you only get to do this once a year so might as well go all out! I love the colours as well.. it’s so Christmas-y!
Oh yum. I can almost taste how rich it is!
This dish is very festive and elegant! My hubby loves shrimp, I should try making this sometime..
Merry Christmas!
i ate so much of this yesterday, i could hardly move… it was 100% trissalicious! thanks again Tris!
Oh my! This is so cool. I would have never thought with a PRAWN to remove the meat, create a filling and then stuff. Those flavours sound divine. I totally agree this is a crowd pleaser.
How on earth did you remove the meat from the prawns without ruining the shells. Wow Trissa.. I wouldnt have been able to do that at all. The Thermidor looks amazing. I wouldnt be able to stop at one. Its so delicately done. Yum…