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Wood Fired King Prawns

Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins

This is the tastiest recipe for cooking king prawns in a wood-fired oven. Marinate your prawns in homemade piri piri sauce for least 2 hours before cooking, so that the flavours really sink in. For best results, cook the prawns in a cast iron pan, regularly basting them while they sizzle beside hot embers. Serve with a crisp salad, toasted sourdough bread and a very cold glass of white wine and you have the perfect dinner party starter.


  • 16 whole king prawns
  • For the piri piri sauce:
  • 4 whole red chillies or 8 birds eye chillies (seeds removed)
  • 3 cloves of garlic, finely chopped
  • 1 tsp dried chilli flakes
  • 1 tsp smoked sweet paprika
  • 1 tsp salt
  • 1 tsp of finely chopped oregano
  • 1 tsp of finely chopped thyme
  • 4 tbsp of extra virgin olive oil
  • 4 tbsp of lemon juice


    1. Pre-heat your Fuego oven to 200°C.
    2. To make the pir piri sauce, use a blender or food processor to blend all the ingredients together into a paste. Add more olive oil if you want the sauce to be runnier. The sauce can be stored in the refrigerator overnight for the ingredients to properly fuse together and increase the intensity of the flavour.
    3. About 2 hours before cooking, rub the prawns all over with the sauce and marinate in the fridge.
    4. Place in cast iron skillet or pan and cook in the oven for 3 minutes on each side, try to baste them a couple of times.
    5. Season with sea salt and serve with some lemon wedges and extra sauce on the side.

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      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

      My Fuego wood fired pizza oven...

      “We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

      “The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)